Roasted red pepper and butternut squash soup is a delicious and comforting dish, perfect for the fall and winter seasons. It combines the sweetness of roasted red peppers with the earthy flavor of butternut squash, creating a rich and creamy soup.
Roasted red peppers are a popular ingredient used in various dishes for their sweet and smoky flavor. They can be enjoyed on their own as a side dish, added to salads, sandwiches, pasta, or used as a base for sauces, soups, and dips. This recipe pairs roasted red peppers with earthy butternut squash.
This red pepper and butternut squash soup is a wonderful comfort food during the winter months. It’s warm, nourishing, and can be customized to suit your taste preferences. Top the soup with croutons, fresh sage leaves, jalapenos, or toasted pumpkin seeds. You could also add a sour cream drizzle for an extra touch. Remember to serve your winter soups with some crusty bread or crackers for a complete and satisfying meal.
Red pepper and butternut squash can be combined in various delicious dishes to create a harmonious blend of sweet and savory flavors. Here are a few ways to use these ingredients together:
- Roasted Red Pepper and Butternut Squash Soup: As mentioned earlier, you can make a creamy and comforting soup by roasting red peppers and butternut squash, then blending them together with some broth and seasonings. Garnish with a dollop of sour cream or a sprinkle of fresh herbs.
- Roasted Vegetable Medley: Chop both red peppers and butternut squash into bite-sized pieces, toss them with olive oil, salt, pepper, and your choice of seasonings (such as thyme or rosemary), and roast them in the oven until they are tender and slightly caramelized.
- Stuffed Bell Peppers: Hollow out red bell peppers and stuff them with a mixture of cooked butternut squash, quinoa, black beans, onions, and spices. Bake until the peppers are tender and the filling is heated through.
- Butternut Squash and Red Pepper Pasta: Roast red peppers and butternut squash, then toss them with cooked pasta, olive oil, garlic, fresh basil, and grated Parmesan cheese for a satisfying pasta dish.
- Frittata: Make a frittata by sautéing diced butternut squash and red pepper in a skillet, then pouring beaten eggs over them. Cook until the eggs are set, and finish it off in the oven or under the broiler.
- Butternut Squash and Red Pepper Salad: Roast or grill both vegetables until they have a nice char, then toss them with mixed greens, toasted nuts, goat cheese, and a vinaigrette dressing for a hearty salad.
- Quesadillas: Create quesadillas with a filling of roasted red peppers, butternut squash, black beans, and cheese. Serve with salsa and sour cream for dipping.
- Curry: Combine roasted butternut squash and red peppers with a flavorful curry sauce made from coconut milk, curry spices, and other veggies or proteins of your choice.
- 2 red bell peppers
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- Croutons, fresh herbs, or pumpkin seeds for garnish (optional)
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Place the whole red bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven, place them in a bowl, and cover with plastic wrap or a kitchen towel. This will help loosen the skin.
- While the peppers are cooling, heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 5 minutes.
- Once the red peppers have cooled slightly, peel off the charred skin, remove the seeds and stems, and roughly chop them.
- Add the chopped roasted red peppers, butternut squash, and dried thyme to the pot with the onions and garlic. Stir to combine.
- Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20-25 minutes or until the butternut squash is tender.
- Use an immersion blender to carefully puree the soup until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to let it cool slightly before blending to avoid splattering.
- Return the pureed soup to the pot and season with salt and pepper to taste. If you prefer a creamier soup, you can stir in the heavy cream at this point.
- Reheat the soup over low heat, stirring occasionally, until it's heated through.
- Serve the roasted red pepper and butternut squash soup hot, garnished with croutons or fresh herbs if desired.
These are just a few ideas, but the possibilities are endless. The sweet and savory combination of red peppers and butternut squash can add depth and flavor to a wide range of dishes, making them a versatile pair in the kitchen.
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