Warm, hearty and just what the doctor calls for on a cozy winter’s day. The combination of slightly sweet butternut squash and fiery roasted red pepper will have you begging for another bowl. Don’t get your mouths water any longer & make this easy to prepare soup after a gluttonous holiday season.
Adapted from the lovely Dania Lababidi 🙂
6 cups butternut squash, cut into 1-inch cubes (pro tip: Trader Joe’s or Costco/Sam’s Club has precut cubed butternut squash)
1 red bell pepper
1 teaspoon salt
½ teaspoon ground white or black pepper
2 tablespoons peanut oil
1 tablespoon butter
1 onion, coarsely chopped
5 garlic cloves, crushed
6 cups low-sodium chicken broth
¼ cup milk or half & half
- Preheat oven to 375 degrees.
- Place butternut squash on a baking sheet and rub with 2 teaspoons peanut oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place in oven for 15 minutes.
- Meanwhile, prepare bell pepper by placing on a baking sheet and rub with 1 teaspoon peanut oil, and a dash of salt & pepper.
- Remove butternut squash from oven, and switch setting to ‘broil’. Place seasoned bell pepper in oven and broil for 5-10 minutes, taking care to watch closely until bell pepper has browned and blistered, but not burned.
- Remove bell pepper from oven & place in a covered container. This will allow the bell pepper to cool quickly so that it becomes easier to peel. Once cooled, peel skin, remove seeds, and cut into big chinks.
- Add butter and remaining tablespoon oil in a large pot over medium heat. Add coarsely chopped onion along with crushed garlic and cook for approximately 5 minutes, taking care not to burn garlic. Add butternut squash, ½ teaspoon of salt, ¼ teaspoon of pepper and turn frequently for 2 minutes. Add chicken broth, increase heat to medium-high, cover and let cook for 10 minutes. Decrease heat to low and let simmer for a final 5 minutes.
- Blend with immersion blender or if you desire a smoother consistency, use a classic blender until smooth consistency is achieved (approximately 1 minute).
- Finish off by adding milk or half & half. If soup is too thick, thin out with ½ cup of water at a time until desired consistency has been reached. Season with additional salt & pepper to taste if needed.
And sahtein—or deux healths!