Butternut Squash and Red Pepper Soup
User Reviews
4.8
12 reviews
Excellent
Butternut Squash and Red Pepper Soup
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Vibrant butternut squash and red pepper soup made with roasted vegetables. A super-easy to make, cozy winter soup.
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Ingredients
- 750 g/ 1.7 lb butternut squash
- 2 large red bell peppers
- 2 large carrots about 350 g/ 12.4 oz
- 2 medium onions about 150 g/ 5.3 oz
- 2 large garlic cloves
- 1 tablespoon olive oil
- ¾ teaspoon sweet paprika powder
- ½ teaspoon smoked paprika powder
- ½ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1,3 liter/ 44 fl.oz/ 5 ½ cups chicken stock Note 2
- 125 ml/ 4.2 fl. oz/ ½ cup single or heavy cream Note 3
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- chili flakes to taste
- Fine sea salt and black pepper
- chopped parsley optional
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a large baking tray with parchment paper.
- Peel the butternut squash, remove the seeds and chop it roughly, about 2 cm/1-inch large pieces. Deseed and quarter the pepper. Peel and slice the carrots rather thickly. Chop the onions roughly. Peel the garlic cloves but leave them whole.
- Place all the vegetables on the prepared baking tray. Pour the olive oil over them and sprinkle them with paprika, salt, and pepper. Rub well with the hands to coat all over.
- Roast for about 30-40 minutes, tossing halfway, or until the vegetables are tender.
- Place them in a soup pot, add about half of the stock. Blend until smooth and then add the remaining stock and the cream. Alternatively, blend in a blender with about half of the stock and then pour into a soup pot, add the remaining stock and the cream.
- Bring to a boil, turn the heat down and simmer for 15 minutes. Adjust the taste with salt, pepper, lemon juice, sugar, and chili flakes.
- Sprinkle with parsley before serving.
Notes
- The nutrition is calculated with single cream.
- Vegan version: replace the chicken stock with vegetable stock and the dairy with plant-based cream.
- Coconut milk version: use only 1 liter/ 34 fl.oz/ 4 ¼ cups vegetable stock and 1 can of coconut milk (400 ml/ 14 oz).
Nutrition Information
Show Details
Serving
1/6 of the dish as starter
Calories
257kcal
(13%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Cholesterol
30mg
(10%)
Sodium
562mg
(23%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1/6 of the dish as starter | |
| Calories | 257kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 562mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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