Roasted Butternut Squash and Red Pepper Soup
The fantastic squash display in my local market had me thinking about taking advantage of the abundance of this vegetable during the Fall. And of course there is nothing as comforting as a big bowl of butternut squash soup. I added some roasted red peppers and cream to give it a little flair. Delicious!
Ingredients
- 1 butternut squash
- 3 red bell peppers
- 1 medium-sized onion
- 2 cloves garlic
- 1 liter water
- 250 ml half and half
- 1/2 tsp salt
Directions
- Preheat oven to 350 degrees.
- Peel and chop the butternut squash and add chopped red pepper into the mixture and roast in the oven for 25 minutes.
- Place olive oil in large soup pot and heat.
- Finely chop onion and garlic and saute in the oil for 2-3 minutes
- Add roasted squash and red pepper to the onion and garlic as well as the water, salt and half and half.
- Cover pot and simmer for 45 minutes, stirring occasionally.
- Pour into blender and mix4 until glossy.
