This post may contain affiliate links. Please read our disclosure policy.
The flavors of fall come together in this deliciously healthy Roasted Red Pepper and Butternut Soup…
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.
Enjoy!
Roasted Red Pepper and Butternut Squash Soup
This Roasted Red Pepper and Butternut Squash Soup is loaded with garlic, wonderful spices and a hint of honey.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 2 cloves garlic , minced
- 1 pound butternut squash , peeled, seeded (cut into 1-inch cubes)
- 1 roasted red pepper , chopped
- 6 cups low-sodium chicken broth
- 1 tablespoon curry powder
- 1/4 teaspoon ginger
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 teaspoon salt
- 2 tablespoons honey
- 4 teaspoons lowfat vanilla yogurt
Instructions
- 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
