Creamy Red Pepper & Butternut Squash Soup
By MPozzobon
1 Picture
Ingredients
- a drizzle of canola oil
- 1 onion, chopped
- 1 butternut squash, peeled and cut into half-inch chunks
- 2 roasted red peppers
- 1 L chicken or vegetable stock
- 1 Tbsp. brown sugar
- 1/4 tsp. cinnamon (optional)
- pinch grated nutmeg
- pinch red pepper flakes
- salt and pepper
Details
Servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat oil in pot for a few minutes, then add the onion and cook until softened (5-7 minutes). Add the squash and cook for 5-10 minutes, stirring frequently until softened and getting mushy around the edges.
Step 2
Once it’s mushy, add the broth, cover and simmer on low heat for about 20 minutes. About 15 minutes in, add your chopped roasted red pepper. Add spices, sugar, pepper flakes, salt and pepper before putting into the blender to blend up. Use a hand towel and hold the lid down, and be wary of ‘liquefy’ setting. Alternatively, use a hand-held immersion blender right in the pot.
Season with salt and pepper before serving.
Nutritional information: 150 cal, 23g carb, 3g fat, 2g protein
Review this recipe