Roasted Red Pepper & Butternut Squash Soup
Recipe type: Soup
Total time: 
Serves: 6
A creamy pureed soup with no cream in sight, unless you choose to add some :) An easy way to take in a whole lot of yummy vitamins.
  • 1 medium butternut squash, halved lengthwise with a very sharp knife
  • 2 red bell peppers
  • 2-3 large cloves garlic
  • 4 cups chicken or vegetable stock
  • 3 cups loosely packed fresh spinach (1 big handful)
  • 1 tsp basil
  • 1 tsp oregano
  • 2 tsp freshly ground pepper
  • ¼ tsp cumin
  • Salt to taste
  • Sour cream and additional spinach of basil leaves (for garnish - optional)
  1. Preheat oven to 450 degrees F.
  2. Rub or brush oil on squash, peppers, and garlic and pierce outside of butternut squash randomly with a fork. Place on large foil-lined baking sheet, with squash insides facing down. Roast until pepper skins are blackened and squash is tender when poked with a fork, about 30 minutes, turning the peppers at least once to blacken other side.
  3. Immediately put peppers in a bowl and cover tightly with plastic wrap. Let sit 5 minutes, then rub off skins as much as possible. Remove seeds and stems and discard. Scoop seeds out of squash and discard.
  4. In large saucepan, combine skinned peppers, butternut squash flesh (discard peel) and roasted garlic (squeezed out of peels). Add chicken or vegetable stock and spinach and puree with an immersion blender until smooth. Stir in seasonings, adjusting to taste. If you prefer a very creamy soup, stir in half a package of cream cheese until melted or ½ cup heavy cream at this point.
  5. Serve with a dollop of sour cream and some greenery, if using.
This soup keeps well in the fridge and even tastes better the next day, as the flavours continue to meld. It also freezes well. Always leave some headspace when freezing liquids to allow for expansion.
Recipe by Hidden Ponies at