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Squash and Red Pepper Soup
Squash and Red Pepper Soup
Squash and Red Pepper Soup is a delicious and nutritious dish made from squash, red peppers, and a variety of flavorful ingredients. It’s a perfect blend of sweetness from the squash and a slight hint of tanginess from the red peppers.
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Ingredients
- 1 butternut squash peeled, seeded, and cubed
- 2 red bell peppers seeded and chopped
- 1 onion chopped
- 3 cloves of garlic minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil for roasting
Optional toppings:
- fresh herbs
- cream
- croutons
Instructions
- Preheat your oven to 400°F.
- Place the cubed butternut squash and chopped red bell peppers on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 30-35 minutes or until the vegetables are soft and slightly caramelized.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the roasted butternut squash and red bell peppers to the pot. Stir in the dried thyme and ground cumin, and cook for a few more minutes to allow the flavors to meld together.
- Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to develop further.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
- Return the soup to the pot and season with salt and pepper to taste. Adjust the consistency by adding more broth if desired.
- Reheat the soup gently, and once it’s hot, it’s ready to be served!
- Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or some crunchy croutons if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 128kcal (6%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 0.5g (1%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 952mg (41%)Potassium: 841mg (24%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 22308IU (446%)Vitamin C: 118mg (143%)Calcium: 112mg (11%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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