Welcome to the 20th day of baking mania. I am glad to share yet another savory recipe in this marathon. A well-balanced diet and exercise is the key to healthy living.
Why This Roasted Bell Peppers and Butternut Squash Soup?
I love soups because it is easy to incorporate all the veggies into them. A warm bowl of this butternut squash and bell peppers soup not only comforts you but also provides adequate vitamins and minerals. Bell peppers are rich in anti-oxidants, and butternut squash is starchy and loaded with fiber too. I love this anti-oxidants + starch + fiber combination. It keeps us full too. I know chopping butternut squash is quite a task but as always no pain no gain. You can prepare this soup in bulk and refrigerate or freeze even. Having soup in the fridge is always great, especially on weekdays you can serve this bread for dinner.
How to Make This Butternut Squash Soup?
Preparing this soup is straightforward. We need to broil butternut squash and bell peppers. Then peel the bell pepper skin and puree both the veggies together. If you are planning to freeze it, then you can puree the roasted vegetables without adding any water. When required, you can take the desired amount, thaw it and add needed water/broth, salt, and pepper.
If you are planning to make this for toddlers and kids, you can reduce the bell peppers quantity, or you skip and prepare this with butternut squash alone. Now without any further ado, here is the roasted bell peppers and butternut squash soup recipe.
Roasted Bell Peppers and Butternut Squash Soup Recipe
Ingredients:
Chopped Butternut Squash – 5 cups Mini Bell Peppers – 6 Olive Oil – 1 tbsp Vegetable Broth – 2.5 cups Salt – 1 tsp Pepper – 1 tsp
Prep-Work:
Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. But a good knife does all the magic. So I would recommend investing one. Slit the mini bell peppers into two.
Steps:
Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray lined with aluminium foil or parchment paper.
Broil them at high temperature for ten mts.
And then at a low temperature for 10 minutes till you get a nice char on the top. (The broil settings differ in each oven. So adjust accordingly)
After removing it from the oven, cover the cooked veggies with a foil or a plate to let the veggies sweat for 15 minutes.
After that, peel the skin from the bell peppers. It will come out quickly now. Now puree both the bell peppers and butternut squash by adding water or broth.
If you are planning to freeze or save for later, then store the puree in an air-tight container. If not, then add the puree to the pan and add the veggie broth or water and required salt and pepper. Simmer for seven to ten minutes.
That’s it. Roasted bell peppers squash soup is ready. Top it up with croutons or butter and serve hot. I just added some crushed tortilla chips.
Notes:
If you don’t prefer the charred taste, you can bake the veggies instead of broiling. The broil settings differ in each oven. So adjust accordingly I used mini bell peppers (red, yellow and orange). But you can use big ones as well and of any one color or multiple colors. You need approximately 1.5 cups of chopped peppers for 5 cups of butternut squash. Instead of vegetable broth, you can use water or any other broth of your choice. Adjust salt and pepper according to your choice.
📖 Recipe
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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51 Update Notes: Earlier posted this recipe in 2015. Updated the recipe with new pictures.
