The flavors of fall come together in this deliciously healthy Roasted Red Pepper and Butternut Soup…
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.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (21/2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
- 1 roasted red pepper, chopped
- 6 cups low-sodium chicken broth
- 1 tablespoon curry powder
- ¼ teaspoon ginger
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons honey
- 4 teaspoons lowfat vanilla yogurt
- Heat oil over medium heat in a large stockpot. Add the onions and garlic and saute until onions are translucent, about 5 minutes.
- Add the butternut squash, red pepper, broth, curry powder, ginger, cumin, chili powder and salt and bring to a boil.
- Reduce heat and simmer until squash is tender, about 15 minutes.
- Remove from heat and stir in honey.
- Puree with an immersion blender or in batches in a blender until smooth.
- Season with additional salt, to taste.
- Serve with a dollop of lowfat vanilla yogurt
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