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)
- Pre-heat oven to 400ºF.
- Arrange squash on a large, oil-greased baking pan with cut sides down.
- Arrange the peppers and tomato on an oil-greased baking pan with cut sides down (can stack peppers if short on room).
- 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.
- Meanwhile coarsely chop onions and mince garlic.
- 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.
- Add the broth, squash, red peppers, and tomatoes.
- Bring to a boil, reduce heat, cover, and simmer for 20 minutes for flavours to blend. Stir often.
- Blend until smooth using an immersion blender or regular blender. Regular blenders or plastic immersion blenders may require the soup to cool first.
- Season with salt and pepper to taste.
- Garnish with a dollop of sour cream, diced tomato, parsley, etc.
- 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.