For those of you that know me well, you know that I don’t often divert from a recipe….at least not successfully! However, soups are very forgiving, and this Roasted Butternut Squash Soup recipe I adapted from a Knorr recipe (Roasted Harvest Vegetable Soup) I found years ago that I can’t even find online any longer. Are you ready, because I am about to unveil my absolute favourite soup for this time of year, and you are going to want to double the batch and freeze half for another time!
Roasted Butternut Squash Soup
2 cups peeled and cubed butternut squash
1 medium onion
2 medium sweet red, yellow or orange peppers
2 medium Yukon Gold potatoes, cubed
2 cloves garlic, minced
4 Tbsp. olive oil
3 cups pre-made vegetable broth
1/2 tsp. each cumin and red pepper flakes
handful of shelled pumpkin seeds for garnish
Preheat oven to 400F. Place all vegetables in a large baking dish, drizzle with olive oil and stir. Bake for 20-40 minutes, stirring regularly, until all vegetables are tender.
Place half the vegetables in a food processor or blender. Add half the vegetable broth and puree to desired consistency. Transfer to a pot. Add the remaining vegetables and and broth and puree again, and add to the pot. Alternatively, if you have an immersion blender, simply add all vegetables and broth to the pot and puree right in the pot.
Add the cumin and red pepper flakes to the pot, and bring to a light boil over medium heat. Serve in bowls sprinkled with pumpkin seeds.
I love butternut squash in a green or spinach salad with some nuts and goat cheese, and maybe some cranberries. So feel free to ‘steal’ some of the extra roasted squash to use on your salad the next day!
You can also take advantage of my free 20-minute discovery sessions to ask me any health-related question…schedule yours by contacting me today!