Butternut Squash & Red Pepper Soup
Prep time
Cook time
Total time
Roasted butternut squash and bell pepper soup with toasted pecans.
Serves: 8
  • 1 butternut squash, peeled and cubed
  • 3 bell peppers (I used red, yellow and orange - avoid green as it has almost no flavor), seeded and cut into cubes similar in size to the squash
  • 1 onion, chopped
  • 4 cloves of garlic, still in their peels
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (plus more if you like it spicier)
  • ¼ teaspoon ground black pepper
  • 8 cups of vegetable stock or water
  • ½ cup pecans, roughly chopped and toasted (optional)
  • chives, for garnish (optional)
  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil. Peel and cube your butternut squash, then roughly chop your bell peppers and onion. Add your whole cloves of unpeeled garlic. Drizzle everything with ¼ cup of olive oil, then sprinkle with your salt, paprika, red pepper flakes and ground black pepper. Use your hands to toss everything well. Place in the oven and bake for 30-40 minutes or so, until the squash is tender.
  2. Remove your vegetables from the oven and pick out the garlic cloves. Squeeze the garlic out of its peels and add it to the vegetable mix. Puree the vegetables in batches until smooth, then add to a large stock pot (or, alternatively, add the vegetables directly to your stock pot and use an immersion blender to puree them). Add in a cup of water at a time, stirring after each addition, until the soup is the consistency that you prefer.
  3. Heat the soup over medium until warmed through. Taste and adjust seasonings as needed. If you want to toast your pecans, place them in a dry skillet and cook over medium heat, tossing occasionally, until lightly golden and aromatic. Divide your soup among your bowls and sprinkle with a bit of the toasted pecans and some chives, if you like. This soup will keep well in an airtight container in the refrigerator for up to 5 days, or frozen for up to 5 months.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/01/13/butternut-squash-bell-pepper-soup/