This roasted butternut squash and pepper soup is perfect for Autumn. Easy to make, full of flavour and filling, it’s ideal for chillier days.
A few weeks ago I shared a round up of over 30 soups with you, some were my own recipes and others from other bloggers – Souper Tips for Tasty Soups. You see I just can not get enough soup. I will eat it all year round, but for me it really comes into its own in the Autumn when the days get chillier.
This soup is new in my repertoire and is fast becoming a favourite, as it is
- Low Cal
- Cheap and Cheerful
- Freezer friendly
Did I say it is also delicious? Roasting the vegetables really brings out the flavour. It’s based on a recipe in the 8 week blood sugar diet recipe book by Sarah Bailey Short Books 2016 which I have adapted slightly. In the original recipe, they use only red peppers, I tend to use throw in whatever coloured peppers I have, which often includes a green pepper although I would not use more than one.
I have changed the method too among other things, I don’t peel or cut up the squash into chunks until after I have roasted it, as it is so much easier to peel after cooking, although you do need to allow it to cool a bit first. I also skip the step of peeling the peppers because its fiddly and the soup is more nutritious with the skins on as it adds fibre.
My preferred method of puréeing this soup is to use a goblet blender, I have one that sits on top of my Kenwood mixer. These produce the smoothest soups. If you use a stick blender in the pan, you will likely get bigger flecks of the pepper skin, which I don’t mind. However, you may prefer to peel the peppers as in the original recipe after roasting if you don’t like that. Pop in a bowl, cover and leave to stand until cool enough to handle. The skins will then slip off easily. A food processor will give you results somewhere in between.
The Importance of Garnish
I’ve said before that the garnish can be the making of a soup as we eat first with our eyes. For this soup I have suggested crumbled feta cheese, along with some pumpkin seeds and a drizzle of olive oil. I love adding cheese to soup and the saltiness of feta really compliments this soup.
Step by Step Roasted Butternut Squash and Pepper Soup
Roasting the vegetables first brings out the flavour of the soup.
- ½ large butternut squash cut into wedges
- 4 peppers seeded and cut into quarters
- 1 onion cut into wedges
- 2 tbsp extra virgin olive oil
- 1 vegetable stock cube
- ½ tsp dried chilii flakes (optional)
- salt and freshly ground black pepper to taste
- a little feta cheese crumbled
- a few pumpkin seeds
- extra virgin olive oil
Preheat the oven to 190℃ (170℃ fan)/400°F/gas mark 5. Place the prepared vegetables in a shallow roasting tin and drizzle with the oil. Roast in the oven for 20 minutes.
Allow the vegetables to cool a little. when cool enough to handle, peel the peppers if desired, I didn't. Place in a large saucepan.
Peel the squash, and cut into large junks, add to the saucepan, along with the onion and garlic.
Add 1 litre (2 pints/4¼cups) water to the pan and add the stock cube and chilli flakes if using. Bring to the boil, then reduce the heat and simmer the vegetables for about 20 minutes or until soft.
Purée the soup (see the body of the post). Season to taste with salt and pepper an reheat gently if required. Serve garnished with some feta cheese, pumpkin seed and a swirl of olive oil
The soup freezes well for up to 4 months.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or garnish.)