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A bowl of Roasted Red Pepper and Butternut Soup next to a plate of beer bread
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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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish, Soup
Cuisine: American
Servings: 4 servings
Author: Joanie Zisk

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