Fall is in the air, the leaves are beginning to change and temperatures are starting to drop. This is the time of the year that you will often find me making large pots of warm and savory soups that fill the kitchen with their wonderful aroma and warm us up from the inside. This recipe for Roasted Red Pepper and Butternut Squash Soup is probably E.J.’s favorite soup of all the soup recipes I have. He loves when I make a huge pot for dinner and is especially glad if there are leftovers for him to take to work the next day.
The Roasted Red Pepper and Butternut Squash Soup Recipe is a modified version of Ellie Krieger’s recipe for Curried Butternut Squash Soup. I’ve been making Ellie Krieger’s recipe for years and I love the flavor of curry with the butternut. However, since I also love the taste of roasted red peppers, I decided to incorporate the peppers into this recipe and add other spices to enrich the roasted pepper flavor.
I happen to love this soup because it not only tastes great, but I feel like I’m eating healthy. All the ingredients are fresh and simple, which is often the best and I think roasted red peppers and butternut squash are perfect flavor combinations. This rich and creamy soup is also loaded with garlic, wonderful spices and a hint of honey.
This soup is made with chicken broth, but you could certainly use vegetable broth for a vegetarian meal.