Best Butternut Squash Soup With Roasted Red Pepper Purée Recipes

BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP

Butternut Squash and Roasted Red Pepper Soup image

This soup is a family favorite that is a variation on a soup I had at a church potluck. We'd had a bunch of butternut and acorn squash plus some mystery hybrid squash come up in our compost pile and soup seemed the perfect way to use them up. You can use any combination of winter squash in this. I usually cut the squash in half and microwave it cut side down in some water for about 2 minutes on high to make it easier to peel and cube. Cooking time includes time to broil the peppers.

Provided by Sonata

Categories Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium red bell peppers, cored, seeded, and halved lengthwise
1 large butternut squash, peeled, seeded, and cubed
1 large onion, finely chopped
2 (14 1/2 ounce) cans vegetable broth
2 granny smith apples, cored, peeled, and chopped
1 teaspoon curry powder (to taste)
1/8 teaspoon ground nutmeg
salt and pepper

Steps:

Preheat the oven broiler.
Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
Broil until pepper skins are completely black, about 8 minutes.
Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
Add the pepper slices and cook for 5 minutes longer.
Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.

Nutrition Facts : Calories 222.3, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 57, Fiber 10.4, Sugar 18.8, Protein 4.6

SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP

Savory Roasted Butternut Squash & Red Pepper Soup image

Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it.

Provided by Ashley Burnam

Categories Other Side Dishes

Time 2h20m

Number Of Ingredients 15

Ingredients

3 lb diced butternut squash (about 1 inch)
1 stick unsalted butter
1 white onion, coarsley chopped
6 garlic cloves, chopped
1/2 can(s) fire roasted tomatoes (drained)
1 can(s) great northern or cannellini beans- drained
1/2 c sour cream
1-2 dash(es) of each: allspice, Worcestershire sauce, Sriracha
24-32 oz chicken or vegetable stock
COATING FOR SQUASH
1/2 Tbsp fresh black pepper, garlic powder, onion powder, thyme, sage, italian seasoning, chili powder
1 tsp paprika, cumin, marjoram
ROASTED RED PEPPER PUREE
4 red bell peppers
1 bunch fresh basil leaves (about a handful)

Steps:

1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
9. Add the sour cream and stir. Add any seasonings if it needs them as well.
10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.