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Roasted Butternut and Red Pepper soup in a bowl topped with crumbled bacon

Roasted Butternut and Red Pepper Soup

Roasted butternut and Red Pepper Soup has a spicy kick, tempered by the mild creaminess of the butternut squash, with a delicious depth of flavor coming from roasted red bell peppers and cloves of garlic. And you only need a little bit of cream, or  half & half. OR if you are not a dairy lover, you can totally substitute canned coconut milk for the cream to make it vegan.

  • Total Time: 1 hour
  • Yield: 6 generous servings

Ingredients

 

  • 8 cups raw butternut squash, peeled and diced

  • 1 large red bell pepper, diced

  • 6 large cloves garlic, peeled

  • 2 Tablespoons oil, such as avocado or canola

  • 5 cups chicken broth

  • 1/2 cup half and half (or cream)

  • 1/4 teaspoon dried red pepper flakes

  • 1 teaspoon salt

  • Cracked black pepper, to taste

Instructions

  1. Heat oven to 400℉.
  2. Spread oil on a cookie sheet lined with foil or parchment paper.
  3. Spread butternut squash, red pepper, and garlic cloves on the cookie sheet.
  4. Bake for 35 minutes, or until vegetables are softened and lightly browned.
  5. While vegetables are baking, heat chicken broth in a large saucepan over medium heat.
  6. Remove the roasted vegetables from the oven and cool slightly.
  7. Pour the roasted vegetables in a blender or food processor along with a little of the chicken broth, and process until smooth.
  8. Add the pureed vegetables to the hot chicken broth.
  9. Add the red pepper flakes, salt, pepper, and cream.
  10. Cook and stir until the sauce comes to a simmer. Serve.

Notes

  1. This is based on my original recipe for Creamy Butternut Pasta Sauce. I just took out the flour that I use for thickening, and added more broth. These days, we like the soup version better (and eating less carbs and calories).
  2. I use my homemade chicken bone broth for this recipe for the best flavor and nutrition. But you can use any canned broth. I would not use reconstituted chicken bouillon powder in this case because it’s just too salty for this recipe.
  3. Some good ideas for toppings: cooked and crumbled bacon, parmesan cheese, chopped fresh basil, croutons or crackers, or chopped fresh parsley
  4. Remember to make this vegan/non-dairy, substitute coconut milk for the half & half.
  • Author: beneficialbento
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: dinner
  • Method: stove top

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 173
  • Sugar: 6.9 g
  • Sodium: 1178.8 mg
  • Fat: 7.3 g
  • Carbohydrates: 26.2 g
  • Fiber: 4.3 g
  • Protein: 4.3 g
  • Cholesterol: 11.2 mg

Find it online: https://www.beneficial-bento.com/2021/02/roasted-butternut-and-red-pepper-soup.html