Roasted Red Pepper and Butternut Squash Soup

SOUP SEASON IS HERE!!!!

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I love love love love love soup and we are now officially in "soup season"... Also known as fall and winter! Last winter I made some mouthwatering coconut curry butternut squash soup and it was heavenly. So this year I decided to throw some roasted red peppers into the mix and it was definitely a magical decision. Two of my favorite vegetables mashed together in a soup? Yes puhlease!

I always know that I've made a solid soup when Tom says its good and goes back for more. Soup isn't super manly so when he loves it, I'm pumped. I made this soup on Tuesday and I've eaten it the last three nights for dinner... Not because I have to (trust me, there are plenty of other things to eat in the pantry like... peanut butter) but because I can't get enough! It's Friday and this recipe is super easy, so go make some soup!

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Roasted Red Pepper and Butternut Squash Soup

Yield: 7-8 cups

Calories: 115-130 calories per cup

Total time: about 1 hour and 15 minutes


Ingredients:

- 4 red bell peppers

- 1/2 medium butternut squash, peeled and cut into one inch cubes

- 6 tbsp olive oil, divided

- 1 tsp red curry powder

- 1/2 large white onion, diced

- 8 garlic cloves, peeled and smashed with a knife

- 1 tbsp ground cumin

- 1 tsp ground coriander

- 1 bay leaf

- sea salt and freshly ground black pepper, to taste

- 4 cups vegetable broth

- 4 tbsp fat free sour cream

Optional: pita chip crumbs, dried thyme and an extra drizzle of olive oil (garnish)

Directions:

1. Preheat oven to 400 F

2. Lay peppers on a baking sheet (on their side), drizzle with 2 tbsp olive oil then rotate to coat. Roast peppers for about 30 minutes or until slightly charred, flipping over halfway through.

3. In a large bowl (or Ziploc bag), combine butternut squash cubes, 2 tbsp olive oil and 1 tsp red curry powder. Mix (or shake) to coat then pour onto a baking sheet. Roast butternut squash for about 30 minutes or until slightly crispy, flipping cubes over halfway through roasting with a spatula.

4. Remove peppers and squash from the oven (you can and should cook these at the same time). Set the squash aside. Slice off the top of each pepper, dump out the seeds then roughly chop and set aside.

5. In a dutch oven, heat the remaining 2 tbsp of olive oil over medium heat. Once oil is hot, add onions and garlic then cook for about 5 minutes or until the onions are translucent and garlic is golden. Add in squash, peppers, cumin, coriander and bay leaf. Stir to coat then slowly pour in the vegetable broth. Keep heating the soup over medium heat until small bubbles appear, then reduce heat to low and simmer for about 20 minutes with the lid off.

6. After 20 minutes, emulsify the mixture using an immersion blender. Once the soup reaches a smooth consistency, stir in sour cream, season with salt and pepper and enjoy!

Notes:

+ If the soup isn't thick enough after emulsifying, bump heat up to medium-low and simmer for another 5-10 minutes.

+ Store soup in an airtight container in the fridge. Should keep about 6-7 days. Freezes well too!

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I didn't get to take any pretty pictures of ingredients or the cooking process while making this soup because it was dark (sad face). Sorry about that but at least the final product is pretty!!

This soup is all gone in our house so tonight we are making fish tacos with spicy peach and avocado salsa... OMG right?! Recipe for that coming soon! GET READY FOR MORE DELICIOUSNESS. Happy Friday Foodies!

- A

P.S. I might make peach margaritas tonight too... Have to get my last blast of peaches in since summer is over!