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Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
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A comforting and flavorful Roasted Butternut Squash and Red Pepper Soup that combines the natural sweetness of roasted butternut squash with smoky roasted red peppers. This velvety, rich, and vibrant soup is perfect for cozy nights, easy weeknight meals, or crowd-pleasing starters. Naturally vegan, gluten-free, and packed with vitamins and fiber, it is an effortless, healthy dish that you can customize to your taste.

Ingredients

Scale

Vegetables

  • 1 medium butternut squash, peeled and cubed
  • 2 large red bell peppers, seeded and roughly chopped
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, smashed

Liquids and Oils

  • 2 tablespoons olive oil, plus extra for sautéing
  • 4 cups vegetable broth
  • 1 tablespoon fresh lemon juice

Spices and Seasonings

  • 1 teaspoon ground cumin
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the vegetables: Peel and cube the butternut squash into even pieces. Remove seeds from the red bell peppers and roughly chop them. Thinly slice the onion and smash the garlic cloves to release their aroma. Uniform preparation ensures even roasting and balanced flavors.
  2. Roast the vegetables: Toss the butternut squash and red peppers with 2 tablespoons of olive oil, salt, pepper, and ground cumin. Spread them evenly on a baking tray and roast in a preheated oven at 400°F (200°C) for 30-40 minutes until tender and caramelized, which brings out their natural sweetness and smoky depth.
  3. Sauté the aromatics: While the vegetables roast, heat a bit of olive oil in a large pot over medium heat. Sauté the sliced onion and smashed garlic cloves until softened and fragrant, creating a savory foundation for the soup.
  4. Blend and simmer: Add the roasted vegetables to the pot with the sautéed aromatics. Pour in the vegetable broth. Use an immersion blender directly in the pot or transfer the mixture in batches to a standard blender, blending until silky smooth. Return the soup to the pot and simmer gently for 10 minutes to meld flavors.
  5. Final seasoning and brightening: Adjust the soup’s seasoning with salt and pepper to taste. Finish by stirring in a tablespoon of fresh lemon juice to add brightness and balance the natural sweetness. Serve hot and enjoy.

Notes

  • Cut vegetables into similar-sized pieces to ensure even roasting and caramelization.
  • Roasting vegetables intensifies flavors much better than boiling or steaming.
  • Use fresh, high-quality vegetable broth for the best taste.
  • If using a standard blender, let the mixture cool slightly before blending to avoid accidents.
  • Add lemon juice after cooking to preserve its fresh, bright flavor.
  • Optional variations include adding cayenne pepper or smoked paprika for heat, fresh herbs for fragrance, cooked lentils or chickpeas for protein, coconut milk or Greek yogurt for creaminess, and toasted pumpkin seeds or nut butter for added texture.

Nutrition

Keywords: roasted butternut squash soup, red pepper soup, vegan soup, gluten free soup, healthy autumn soup, easy weeknight soup, creamy vegetable soup

Find it online: https://juliaglam.com/roasted-butternut-squash-and-red-pepper-soup/