Butternut Squash and Red Pepper Soup
This Butternut Squash and Red Pepper Soup is the perfect transition from summer to fall, packed with butternut squash, red pepper and tomatoes. The best part: you can serve this warm or chilled!
Ingredients
- ¼ cup olive oil divided
- 4 cups butternut squash peeled and diced
- 2 red peppers chopped
- 1 onion chopped
- 4 garlic cloves chopped
- 2 cups cherry tomatoes halved
- 3 cups chicken or vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon onion powder
Instructions
- Preheat oven to 400°F. Toss the chopped butternut squash and red peppers with 2 Tablespoons olive oil and spread on a large baking sheet. Bake for 20-25 minutes.
- Heat 2 Tablespoons olive oil in a large Dutch oven over medium-high heat. Add onion and garlic and sautée 3-4 minutes, until fragrant and soft. Add roasted peppers and butternut squash, tomatoes, salt, pepper, thyme and spices. Top with chicken or vegetable broth and stir to combine.
- Add an additional 2-3 sprigs thyme to the pot and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes until all vegetables are fork-tender.
- Remove from heat and let cool slightly. Remove thyme sprigs. Working in batches, blend the soup in a blender, or use a hand-held immersion blender to blend the soup in the pot. Taste and adjust salt and pepper if necessary.
- Serve warm or chilled with a slice of crusty bread.
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