Roasted Red Pepper Butternut Soup
 
Prep time
Cook time
Total time
 
Serves: 8
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. Serve with any additional toppings.
Recipe by Love from the Land at https://www.lovefromtheland.com/roasted-red-pepper-butternut-soup/