Butternut Squash and Red Pepper Soup

This butternut squash and red pepper soup is both sweet and smoky, making it a healthy yet tasty option for chilly days.

Course Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 241kcal

2 tablespoon unsalted butter
2 cups sweet onion, chopped (about 1 large onion)
4 garlic cloves, minced
2 tablespoon tomato paste
6 cups butternut squash (about 2 lbs), peeled, seeded and cut into 1 inch chunks
1 (12 oz jar) roasted red peppers, drained
4 cups chicken broth
1 ½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 cup heavy cream
pumpkin seeds, thyme, olive oil for garnish

In a large pot, melt the butter and add the onions and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
Add butternut squash, roasted red peppers, chicken broth and salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until vegetables are tender, which should take about 15-20 minutes. Turn off the heat. Puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
Add the smoked paprika, cumin and heavy cream and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Serve in bowls and top with some pumpkin seeds, thyme and a dash of oil if desired.

Use quality low-sodium vegetable or chicken broth. Remember a lot of the flavor will come from the broth.

Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.

Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.

Adjust the spices to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more spice but can't take it away.