Butternut squash soup is quite possibly my favourite type of soup. I love the creaminess (without cream), the sweetness and the fact that it just seems so healthy! Over the years I’ve played with various recipes. Some were all squash, some involved apples or apple juice, some were spiced with ginger etc. I was flipping through a donated (to me!) copy of Chatelaine when I saw this recipe. I liked that it was a mix of roasted peppers and roasted squash.
I made this on a weeknight and was thrilled. The depth of flavour from roasting the vegetables adds a great smokiness and sweetness to the soup. The addition of cayenne pepper (I put a bit extra) gave it a nice kick.
This is definitely my fave butternut squash soup recipe of the moment!
Sweet-pepper and butternut-squash soup
Preheat over to 450F. Cut a peeled large butternut squash into 1/2-in. slices. Cut 2 orange peppers into quarters. Spread squash and peppers over 2 large baking sheets. Drizzle with enough olive oil to lightly coat. Sprinkle with 1/2 tsp each dried rosemary and thyme leaves or 1 tsp dried thyme leaves. Add 1/4 tsp salt and pinch of cayenne. Toss to coat. Roast in oven, stirring halfway through, until tender, 30 min. When almost cooked, saute 1 coarsely chopped large onion and 2 minced garlic cloves in an oiled frying pan over medium until tender, 5 min. Stir in roasted vegetables and 4 cups chicken broth. Ladle half into a food processor. Puree until smooth. Turn into a bowl. Repeat with second half. Return all to the pan and heat. Thin if necessary with broth or water.
(From Chatelaine October 2009)
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This does look creamy and yummy. I’ll try it for sure.
Butternut Squash soup is so delicious! I love your version
Usually I am not making food but it looks nice as well as easy to make so I am thinking to make it for my sweet parents. Really I would like to say thank you for sharing a very cool recipe to us! If you have any more recipe like this then please share with us.