Butternut Squash Soup

This Roasted Bell Peppers and Butternut Squash Soup is the perfect recipe for this fall season.

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Butternut Squash Soup

SERVINGS

5

CUISINE

American

TIME

1 h 

COURSE

Appetizer

Ingredients

Rich & flavorful

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You will need:

– Chopped Butternut Squash – Bell Peppers – Olive Oil – Vegetable Broth – Salt – Pepper - ...

Instructions

Simple & easy-to-follow

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STEPS 1-2

Prep-Work: – Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. – Slit the mini bell peppers into two.

StepS 1-2

– Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray. – 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. 

StepS 3-4

– After removing it from the oven, cover the cooked veggies with a foil or a plate to let the veggies sweat. – After that, peel the skin from the bell peppers. It will come out quickly now.

StepS 5-6

– 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.

StepS 7-8

– If not, then add the puree to the pan and add the veggie broth or water and required of salt and pepper. Simmer for seven to ten minutes. – That's it. Roasted bell peppers squash soup is ready.

StepS 9-10

– Top it up with croutons or butter and serve hot. – I just added some crushed tortilla chips.

Enjoy!

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Author

Hello all, I am Srividhya! Vidhya's Vegetarian Kitchen is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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