Dive into a bowl of warmth and comfort with our delightful Butternut Squash and Red Pepper Soup! This vibrant, creamy soup is not only a feast for the eyes but also a nourishing delight for your taste buds. Packed with the natural sweetness of roasted butternut squash and the subtle smokiness of red bell pepper, this vegetarian recipe is perfect for cozy nights in or impressing guests at your next dinner party. In just 45 minutes, you can create a dish that’s as healthy as it is delicious—read on to discover the secrets to making this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- 1/2 cup cream (optional)
Instructions
- Prepare the vegetables by peeling and dicing the butternut squash into 1-inch cubes. Remove seeds and membranes from the red bell pepper and dice into small, uniform pieces.
- Heat a large pot over medium heat. Add a small amount of olive oil to coat the bottom of the pot.
- Sauté the chopped onion until translucent and slightly golden, approximately 3-4 minutes. Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Add the diced butternut squash and red bell pepper to the pot. Stir to combine with the onions and garlic.
- Sprinkle cumin over the vegetables and season with salt and pepper. Stir to distribute the spices evenly.
- Pour the vegetable broth into the pot, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes.
- Check the squash for tenderness by piercing with a fork. The vegetables should be soft enough to mash easily.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- If desired, stir in the cream to add richness and smooth texture. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with optional toppings like fresh herbs, a swirl of cream, or toasted pumpkin seeds.
Tips
- Choose the Right Squash: Look for a butternut squash that feels heavy for its size and has a smooth, firm skin. This ensures maximum sweetness and flavor.
- Uniform Cutting: When dicing your vegetables, try to keep the pieces roughly the same size. This ensures even cooking and a consistent texture in your soup.
- Sauté for Flavor: Don't skip the sautéing step! Cooking the onions and garlic until they're golden enhances the overall flavor of the soup.
- Adjusting Consistency: If you prefer a thicker soup, use less broth or simmer it longer to reduce. For a thinner consistency, simply add more broth until you reach your desired texture.
- Spice It Up: Feel free to experiment with spices! Adding a pinch of smoked paprika or a dash of cayenne pepper can elevate the flavor profile and add a little kick.
- Garnish for Presentation: Elevate your soup's appeal by garnishing with fresh herbs like cilantro or parsley, a swirl of cream, or even some toasted pumpkin seeds for added crunch.
- Make Ahead: This soup stores well in the refrigerator for up to a week, making it perfect for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
