Soup
Creamy Butternut Squash Soup
Prep time: 15 min / Cook time: 1 hr / Total Time: 1 hr 15 min
The sweet and earthy notes of the butternut squash meld seamlessly with the smoky richness of the roasted red peppers which create a nutritious homemade creamy soup, perfect for those cold rainy days.
Equipment
- hand blender (or food processor)
Ingredients
Soup
- 1 kg butternut squash
- 800 g red pointed pepper
- 3 red onions
- 1 whole garlic
- 500 ml vegetable stock
- 1 tbsp salt
- 1 tbsp pepper
- 3 tsp paprika
- 1 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 tbsp olive oil
Garnish
- kefir (or sour cream, greek yogurt)
- pumpkin seeds
- 2 cheesy garlic baguettes
Instructions:
1. Pre-heat the oven at 180ºC. Peel and rough cut the butternut squash, onions, garlic and the peppers.
2. Place all veggies in an oven safe dish, drizzle about 3 tbsp of olive oil and cover with a lid or aluminium foil. Roast for up to an hour until all veggies are soft and ready to blend.
3. Add the remaining ingredients (vegetable stock, salt, pepper, paprika, cumin, garlic powder and onion powder) and blend into a creamy consistency.
4. Toast the baguettes until crispy. Serve the soup in a bowl and finish with a dash of kefir (or your preferred yogurt) and a sprinkle of pumpkin seeds. Enjoy!
