Technically it isn’t fall yet but I’m up in the mountains and the temperatures in the evening are cold enough to warrant warm, creamy dishes centered around squash. Smoothies are often praised for the fact that they are easy to digest because they are already blended up, leaving less work for the digestive system- but the same goes for blended soups. Unlike many traditional comfort foods, a soup loaded with fresh vegetables and other high quality ingredients can be gentle on our bodies and full of health supporting nutrients. I feel like butternut squash is overshadowed by pumpkin but I find that it tastes better, with more depth and sweetness and it has a more preferable texture, being a bit denser and creamier. As far as nutrition goes, it is a good source of fiber, complex carbs, vitamins A and C and the minerals calcium, manganese, magnesium and potassium. The red peppers are also high in fiber, vitamins A and C and potassium as well as a ton of other nutrients in smaller but still valuable amounts. I added in some aged cheese, which I recommend over regular cheese because they are usually prepared more traditionally and their longer storage times often result in more nutrients and enzymes which make them easier to digest. They have a sharp flavor, so a little goes a long way. Extra nutrition points are awarded if you use a cheese made from organic, raw, and or grass-fed milk. Points are taken away if the cheese is yellow- evidence of dyes and more processing. I also threw in some Greek yogurt for extra protein and a bit of zinginess but all dairy can be omitted if desired or swapped for non-dairy alternatives.
- 1 medium butternut squash, peeled, seeds removed and diced (makes around 8 cups raw)
- 4 cups vegetable broth
- 4 cups water
- 2 red bell peppers, halved and seeds removed
- ½ cup grated aged cheddar cheese
- 2 tablespoons clarified butter (a.k.a. ghee or substitute butter or cold-pressed olive oil)
- 4 garlic cloves, minced
- 1 shallot, minced
- Optional toppings per bowl:
- 1 tablespoon plain Greek yogurt
- 1-2 teaspoons roasted pecans
- A drizzle of hot sauce
- Preheat the oven to 425°. Place the red peppers cut side down on a parchment lined baking sheet and start to bake, once the oven is fully heated up, for 20 minutes. The tops should become thoroughly blackened, if not turn up the heat to broil, leave the door slightly ajar and keep an eye on them until they are ready, then set aside and allow them to cool for a few minutes. Once they are cooled enough to handle, peel off the blackened skin (discard it) and add the flesh to the pot.
- Meanwhile, while the peppers are still in the oven, heat up a large pot on medium high heat on the stove. Add in the butter and once it is melted sautée the garlic and shallot for 3-4 minutes, until they are softened and very fragrant. Add in the broth, water and butternut squash. Turn the heat up to high and bring to a boil then reduce heat to medium, cover and leave to simmer for 40 minutes. Remove from heat and add in the cheese then purée using a handheld blender. Or if you are using a regular blender, leave it for around 10 minutes to cool down a bit.
- Serve with any additional toppings.
