Roasted Red Pepper and Butternut Squash Soup

Recipe submitted by Kristen Yakimishen, RD Clinical Dietitian

I saw this recipe in the Metro newspaper (Winnipeg), 10 years ago and have been making it since. I saw this recipe in the Metro newspaper (Winnipeg), 10 years ago and have been making it since. Time needed: at least 45 minutes to roast and 20 minutes to simmer, plus prep time. This recipe usually takes me about 1½ – 2 hours to create.

You will need

• 1 large butternut squash, cut in half, seeds removed
• 4 red peppers, cut into halves, seeds removed
• 2 large ripe tomatoes (and more for garnish if desired), leave whole, cut stem scar out
• 2 onions
• 2 cloves garlic
• 1½ tbsp fresh sage, chopped
• ¼ tsp hot pepper flakes
• Heart healthy oil
• 6 cups vegetable broth
• Salt and ground black pepper
• Sour cream (for garnish)

Directions

1. Pre-heat oven to 400ºF.
2. Arrange squash on a large, oil-greased baking pan with cut sides down.
3. Arrange the peppers and tomato on an oil-greased baking pan with cut sides down (can stack peppers if short on room).
4. Roast all vegetables in oven at 400ºF for about 45 minutes or until squash is tender (soft enough to be easily scooped out with a spoon). When cool enough to handle, scrape the squash flesh from the rind and cut the red pepper into chunks.
5. Meanwhile coarsely chop onions and mince garlic.
6. In a large pot, using just enough oil, cook the onions, garlic, sage, and hot pepper flakes on medium-low heat until the onions are very soft (this takes 10-15 minutes). Stir often.
7. Add the broth, squash, red peppers, and tomatoes.
8. Bring to a boil, reduce heat, cover, and simmer for 20 minutes for flavours to blend. Stir often.
9. Blend until smooth using an immersion blender or regular blender. Regular blenders or plastic immersion blenders may require the soup to cool first.
10. Season with salt and pepper to taste.
11. Garnish with a dollop of sour cream, diced tomato, parsley, etc.
12. Freezes well, but best re-heated on the stove

Facts about butternut squash

• This type of squash grows fine in our region.
• Butternut squash is high in potassium, Vitamin C, and very high in Beta-carotene (made into Vitamin A in the body).
• Butternut squash can also be made into chili or pasta sauce.
• In Australia, squash is a staple, and it was cubed and roasted— great as a side, or on top of pizza, or pasta.
• Butternut squash pairs very nicely with sage.