Roasted Peppers and Butternut Squash Soup

Viola! The finished soup
Roasted Pepper and Butternut Squash Soup

As the name suggests, the Savory Slurper really loves to slurp, mostly in the form of soup. The farmers markets are getting in the summer harvest of squash right now, and I felt compelled to make one of my favorite soups, Butternut Squash Soup. I’ve been making Butternut Squash Soup for quite a number of years, and stumbled upon the addition of the roasted peppers last year. In the past, I’ve added sour cream, goat cheese or walnuts as garnish and perhaps even used a cracker or two to dip.

The roasted peppers add some subtle flavors to the soup. If you have a gas grill, you can roast the peppers in the open flame as well. With the 3 jalapeno peppers in the mix, this soup ended up on the hot and spicy side. Even when I thinned it down with some extra stock, the heat was still a bit too intense for my coddled taste buds.

The soup is perfect for a cool day, and any extra you have may be stored in canning jars in the fridge for a couple of weeks, provided it’s poured in hot and seals in the jars. Next round I’ll use less of the jalapeno, or build up a little more tolerance before hand.

Roasted Peppers and Butternut Squash Soup

Serves 6-10
Prep time 15 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 30 minutes
Dietary Vegetarian
Meal type Lunch, Soup
Misc Freezable, Serve Hot

Ingredients

  • 1 Medium sized Butternut Squash
  • 4 Bell Peppers
  • 1-3 Jalapeno Peppers
  • 1 cup Diced Onion
  • 6 cups Stock (chicken or vegetable)
  • 1 tablespoon Dried oregano
  • 2 teaspoons Cumin
  • 1 teaspoon caraway (optional)
  • 1 tablespoon Minced garlic
  • salt and pepper (to taste)

Directions

1. Remove the top and bottom from your butternut squash (for stability and ease of cutting) and using a large sharp knife, cut it in half. Scoop out the seeds and discard. Season the open halves with salt and pepper and place in a roasting pan. Cook the squash for 30-45 minutes at 350 F or until the flesh is tender.
2. Wash your peppers and place them on the BBQ over full flame. Turn the peppers every minute or so, continuing until the skins are mostly blackened.
3. Place the roasted peppers into a cold water bath. Cut the peppers in half, remove the seeds and ribs and then, the using a knife, scrape off the charred skins. Chop the peppers into cubes.
4. In a soup pot, add a half cup of stock and the diced onion, garlic and peppers. Simmer on medium for heat for about 15 minutes, then add herbs and spices.
5. When the squash is tender, remove it from the oven and scoop out the flesh into the pot. Add the remaining stock and simmer the soup for 10 minutes.
6. Use an immersion blender to puree the soup. Add salt and pepper to taste and make any adjustments to the seasoning that are required.
Scoop out the butternut squash seeds
Scoop out the butternut squash seeds
Butternut squash seasoned and ready to bake
Butternut squash seasoned and ready to bake
Baked butternut squash
Baked butternut squash
Place the peppers on the BBQ
Place the peppers on the BBQ
Grilling the peppers on the BBQ
Grilling the peppers on the BBQ
Roasted Yellow Pepper
Roasted Yellow Pepper
Shock the peppers in cold water
Shock the peppers in cold water
Simmering the pepper and squash soup
Simmering the pepper and squash soup
Viola! The finished soup
Viola! The finished soup
Skins, seeds and ribs removed
Skins, seeds and ribs removed
Skinny Dip 0 Carb Noodles

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