Roasted Butternut Squash and Red Pepper Soup recipes
Only 7 ingredients are needed for this simple Roasted Butternut Squash and Red Pepper Soup recipe. Makes a creamy, soothing soup. Gluten-free, vegan.
Ingredient
– Butternut squash– Red bell pepper– Onion, carrot, and celery– Vegetable broth– Garlic and spice
Direction
Put the red bell peppers and squash on the baking sheet that has been prepared. Put two tablespoons of olive oil on top.
1
Roast for twenty-five to twenty-five minutes. The squash ought to be simple to cut into pieces using a fork.
2
To warm the olive oil, place it in a big saucepan and set the heat to medium. Include the chopped celery, carrot, and onion in the dish.
3
It should take about 5 to 7 minutes of cooking, or until the veggies are soft and the onion is clear. After you add the garlic, cook for one more minute.
4
First, put the roasted red peppers and butternut squash in the pot. Then, add the ground cumin, paprika, and chili pepper.
5
Once you add the water, bring it to a boil. Then, lower the heat and let it cook for 20 minutes.
6
To ensure that at least half of the soup is completely smooth, use an immersion blender to carefully purée its contents.