Butternut Red Pepper Bliss Soup

$- 1 medium butternut squash, peeled and cubed - 2 red bell peppers, roasted and peeled - 1 medium onion, diced - 2 cloves garlic, minced I love starting with fresh ingredients. The butternut squash gives the soup a sweet taste and silky texture. Red bell peppers add a bright, peppery flavor and a lovely color. Onions and garlic build a strong base with their savory notes. - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil Vegetable broth is key for a rich flavor. Ground cumin adds warmth, while smoked paprika gives it a nice depth. Olive oil helps sauté the veggies, bringing out their best flavors. - ½ cup coconut milk - Fresh cilantro or parsley for garnish Coconut milk makes the soup extra creamy and rich. Fresh herbs like cilantro or parsley add a pop of color and a fresh taste. You can skip these if you want a lighter soup, but I recommend trying them! {{ingredient_image_2}} To start, preheat your oven to 400°F (200°C). Next, peel and cube your medium butternut squash. In a bowl, mix the cubed squash with 1 tablespoon of olive oil. Season it well with salt and pepper. Spread the squash evenly on a baking sheet. Roast it in the oven for 25-30 minutes. You want it tender and lightly caramelized. This brings out a deep, rich flavor that is key to your soup. While your squash is roasting, grab two red bell peppers. Place them on a separate baking sheet. Roast the peppers for about 20-25 minutes until their skins are charred and blistered. After roasting, take them out and put them in a bowl. Cover the bowl with plastic wrap for about 10 minutes. This steaming step makes it easy to peel off the skins later. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add your diced onion and sauté for 5-7 minutes. You want the onions to become translucent and soft. Then, stir in the minced garlic, ground cumin, and smoked paprika. Cook this mixture for 1-2 minutes. This will fill your kitchen with amazing aromas that set the stage for your soup. Once your butternut squash is roasted and your red peppers are peeled and seeded, add them both to the pot with your sautéed onion and garlic. Pour in the vegetable broth and give it a good stir. Bring this mixture to a gentle simmer and let it cook for about 10 minutes. This allows all the flavors to meld together beautifully. After simmering, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and velvety. For an extra creamy texture, stir in the coconut milk. Mix it well. Finally, taste your soup and adjust the seasoning with salt and pepper as needed. Ladle your blissful soup into bowls. For a pop of color, garnish each serving with fresh chopped cilantro or parsley. This adds a vibrant touch that makes the dish even more inviting. Enjoy your comforting bowl of butternut red pepper soup! To get a great flavor, you need to roast your veggies well. Here’s how: - Achieving caramelization: Roast the butternut squash at 400°F (200°C) for about 25-30 minutes. The edges should brown and caramelize. This adds a sweet, deep flavor that makes the soup shine. - Timing for squash and peppers: Start roasting the squash first. After 10 minutes, add the red bell peppers. They need about 20-25 minutes to get nice and charred. This staggered timing helps both get cooked just right. Choosing the right blender is key to a smooth soup. You can use either an immersion blender or a stand blender. - Using an immersion blender vs. a stand blender: An immersion blender lets you blend right in the pot. It’s easy and less messy. A stand blender mixes well but you must transfer hot soup. Be careful with hot liquids. - Ensuring a smooth consistency: Blend until there are no lumps left. If it’s too thick, add a bit more broth. You want it creamy and velvety. Spices and broth can elevate your soup. Simple changes can make a big impact. - Additional spices to consider: Try adding a pinch of nutmeg or a dash of cayenne for a kick. These spices add warmth and depth. - Using homemade broth for richer flavor: If you use homemade vegetable broth, your soup will taste even better. It adds a personal touch and can enhance the overall flavor profile. Pro Tips Choose the Right Squash: Opt for a butternut squash that feels heavy for its size and has a smooth, blemish-free skin for the best flavor and texture. Roasting for Depth: Roasting the vegetables enhances their natural sweetness and adds a rich depth of flavor to the soup, so don’t skip this step! Customize Your Creaminess: Adjust the amount of coconut milk based on your preference for creaminess; start with less and add more if desired. Herb Garnish: Fresh herbs like cilantro or parsley not only add a pop of color but also brighten the flavors of the soup, so don’t skip the garnish! {{image_4}} To make this soup vegan, simply ensure all ingredients are plant-based. Use vegetable broth instead of chicken broth. Check that your spices and oils are also vegan-friendly. The coconut milk adds creaminess without dairy, making this soup a cozy choice for everyone. Want to boost the protein? Add beans or lentils to your soup. Chickpeas work well and add a nice texture. You can also stir in cooked lentils before blending. This adds heartiness and makes the soup more filling. If you like heat, there are easy ways to spice it up. Add red pepper flakes or cayenne pepper while sautéing the onions. For a smoky flavor, try smoked paprika. Adjust the spice level to suit your taste. Enjoy the warmth that comes with each bowl! You can keep your Butternut Red Pepper Soup in the fridge for about 4-5 days. Make sure to store it in an airtight container. This helps keep the flavors fresh and prevents spills. Glass jars or plastic containers with tight lids work well. Freezing is a great option if you want to save some soup for later. To freeze, let the soup cool to room temperature first. Then, pour it into freezer-safe bags or containers. Try to remove as much air as possible before sealing. It’s best to use the soup within 2-3 months for the best taste. When you’re ready to enjoy it, just thaw it overnight in the fridge. To reheat your soup, you have a few options. You can use the stove, microwave, or even an immersion blender for a quick warm-up. If using the stove, pour the soup into a pot and heat it over medium heat. Stir often to keep it smooth. For the microwave, use a microwave-safe bowl and heat it in short bursts, stirring in between. This keeps the soup evenly warm and prevents hot spots. Enjoy the warmth of this comforting dish again! Yes, you can use frozen butternut squash. It saves time and is easy to use. Just be sure to thaw it first. The texture may be softer, but it will still taste great. To add heat, try these options: - Add a pinch of cayenne pepper or red pepper flakes. - Stir in diced jalapeños for a fresh kick. - Use hot sauce during blending for extra flavor. If you need a substitute for coconut milk, consider these options: - Use cashew cream for a rich texture. - Almond milk works well for a lighter choice. - Heavy cream adds creaminess if you prefer dairy. This soup is quite healthy. Here are some benefits: - Butternut squash is rich in vitamins A and C. - Red peppers boost your vitamin C intake. - The soup is low in calories but high in flavor. This blog showed how to make a delicious butternut squash soup. We covered the main and optional ingredients, step-by-step instructions, and helpful tips. You can adjust flavors and make it vegan or add protein. Proper storage and reheating tips ensure fresh soup anytime. Remember, this recipe is healthy and tasty. Use these steps to impress your family and friends with a great dish. Enjoy cooking and savoring your soup!$

Butternut Red Pepper Bliss Soup

A creamy and flavorful soup made with roasted butternut squash and red bell peppers, perfect for a cozy meal.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

1 medium butternut squash, peeled and cubed
2 red bell peppers roasted and peeled
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
½ cup coconut milk (optional for added creaminess)
for garnish fresh cilantro or parsley

Instructions

Preheat your oven to 400°F (200°C). In a mixing bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, then season with salt and pepper. Spread the seasoned squash evenly on a baking sheet and roast in the oven for 25-30 minutes, or until they are tender and lightly caramelized.
While the squash is roasting, place the red bell peppers on a separate baking sheet. Roast for approximately 20-25 minutes, or until the skins are charred and blistered. Once roasted, remove them from the oven, transfer to a bowl, cover with plastic wrap, and let sit for about 10 minutes to steam.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes, or until the onions are translucent and softened. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional 1-2 minutes.
Once the butternut squash is roasted and the red peppers are peeled and seeded, add both to the pot with the sautéed onion and garlic. Pour in the vegetable broth and stir well. Bring the mixture to a gentle simmer and let it cook for approximately 10 minutes.
Remove the pot from heat. Using an immersion blender, carefully puree the soup until it reaches a smooth and velvety consistency. For a richer, creamier texture, stir in the coconut milk and mix thoroughly. Adjust seasoning with salt and pepper as desired.
Ladle the soup into bowls and garnish each serving with fresh chopped cilantro or parsley.

Notes

Coconut milk is optional for added creaminess.

Keyword butternut squash, red pepper, soup, vegetarian