Butternut Squash and Red Pepper Soup

My friend, Kate, gave me this recipe a few weeks ago and I put off making it until I could find some red peppers at a decent price.   That finally happened this past week and I am so glad!  This Butternut Squash and Red Pepper Soup is truly one of the most flavorful soups I have met in some time… no exotic spices… curries, cumin… or even herbs.  Just good wholesome ingredients that are chock full of wonderful taste in themselves.

It just might be the best Butternut Squash soup EVER!

I do hope you will give it a try.  Kate has adapted the recipe from one she from a woman she works with, and we don’t know where that one came from originally.  I wish I could take credit for it.

I do know that Kate has been experimenting with the ingredients a bit, as have I so I will share how I made it up… but don’t be afraid to add some tomatoes, or roast your veggies before adding them to the soup pot.  That is an extra step, but even more delicious I am sure!  And if you like, double the ingredients and make a huge batch.

I weighed the ingredients I used, for accuracy sake, but don’t worry about that if you are not counting calories or Weight Watchers Points Plus.  And by all means, use your own homemade broth if you like, or even a veggie broth if you are not a meat eater.

Butternut Squash and Red Pepper Soup
Makes 10 one-cup servings

• 1 Tbs coconut oil
• 1 large white onion (16 ounces)
• 4 cloves garlic
• 1 medium butternut squash (44 ounces)
• 3 medium red peppers (14 ounces)
• 4 cups chicken broth
• Dashes of salt and red pepper flakes to taste
• Dash of black pepper

1. Coarsely chop the onion.
2. Peel, smash, and mince the garlic cloves.
3. Seed the peppers and cut into chunks.
4. Peel and seed the squash and then cut  into 1" cubes.
5. Melt the coconut oil in a large soup pot over MEDIUM heat. 
6. Add the onion and garlic, and cook, stirring occasionally until softened, about 5-10 minutes. 
7. Add squash cubes and red pepper chunks and then pour in broth. 
8. Cover and increase heat to HIGH until the broth comes to a boil. 
9. Reduce heat to LOW and gently simmer stirring occasionally, until squash and peppers are very tender, about 40 – 45  minutes. 
10. Remove from heat and let cool.
11. Blend cooled soup with hand/immersion blender until as smooth as  you like. 
12. Taste and season with salt and red pepper flakes.
13. Reheat before serving.
14. Garnish with freshly ground black pepper.

Per serving.
Weight Watchers P+ = 3.
Calories 103; Protein 3g; Carbohydrate 22g; Fat 2g; Fibre 4g.

Printable Recipe

Veggies in the pot… aren’t they beautiful?

Starting the puree… see the bits of red pepper still to be mixed in?

Serving it up!  Just look how thick it is. Mmmm.

What is your favorite homemade soup?