Butternut Squash Soup With Roasted Red Bell Peppers
A creamy, flavorful butternut squash soup enhanced with roasted red peppers and aromatic herbs, perfect for cozy dinners or entertaining guests seeking comforting, healthy fare.
Ingredients
Instructions
- Quarter the butternut squash and remove seeds.
- Place in a large glass dish, cut side down, in 1/2 cup water.
- Bake at 375°F until tender, approximately 30 minutes.
- Remove skin from the squash and set aside.
- Roast the red bell pepper under the broiler, turning often.
- Remove skin from the red pepper.
- Dice the pepper and onion.
- Sauté the diced onion and pepper in butter with dried sage and thyme.
- Puree the cooked squash and roasted pepper mixture in a blender.
- Puree in several batches if necessary, adding a small amount of broth if too thick.
- Return the pureed mixture to a large pan.
- Add chicken broth to reach desired consistency.
- Finish with a small amount of half and half for added richness, if desired.
- Serve warm with a dollop of sour cream.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of nutmeg or cayenne pepper to the soup. If you're out of chicken broth, vegetable broth is a great alternative. You can also use fresh herbs instead of dried ones; just double the amount. When roasting the red bell pepper, a grill can impart a nice smoky flavor that enhances the soup.
Serving Suggestions
Serve this soup warm, topped with a dollop of sour cream or a swirl of half and half for added richness. It pairs beautifully with crusty bread or a fresh salad. For a heartier meal, consider serving it alongside a slice of Chicken Jack or a side of Creamy Ham And Chicken Medley.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or broth to thin it out if necessary. The soup can also be frozen for up to 3 months; just thaw it overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Butternut Squash Soup With Roasted Red Bell Peppers contains roughly 114 calories, with 3g protein, 19g carbohydrates, and 4g fat. It is an excellent source of vitamin C (53% of the Daily Value), iron (27% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes! To make the soup vegan, simply substitute the chicken broth with vegetable broth and omit the half and half. You can enhance the creaminess by adding coconut milk or a cashew cream instead.
How can I make the soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when sautéing the onions and peppers. Additionally, a dash of hot sauce or a sprinkle of smoked paprika can elevate the heat level of the soup.
Can I use frozen butternut squash?
Absolutely! You can use frozen butternut squash to save time. Just thaw it before adding it to the soup, and adjust the cooking time accordingly, as it may not need as long to become tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).