Roasted Butternut Squash and Red Pepper Soup
Servings 6
Ingredients
- 1/4 c olive oil extra virgin
- 2 1/4 c chopped onions
- 1 butternut squash peeled and cubed
- 3 bell peppers, red, yellow and orange seeded and cubed
- 4 cloves garlic peeled
- 1 t kosher salt
- 1 t smoked paprika
- 1/4 t red pepper flakes
- 1/4 t black pepper
- 8 c vegetable or chicken stock
- 3 t fresh thyme
- 1 t lemon zest
- 1/4 c 1/2 and 1/2
- sprinkled goat cheese to taste
- 4 T chopped parsley
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment or foil. Peel and cube squash, roughly chop bell peppers and onion. Add shole peeled cloves of garlic. Toss with olive oil. Sprinkle with salt, paprika, and red pepper flakes. Roast in the oven for 30 minutes or until tender. Remove vegetables from the oven. Puree in batches until smooth in Cuisinart. Add to large stockpot, and add vegetable broth. Heat the soup over medium until warmed through. Add lemon zest and adjust seasonings. You may need to add more broth. Finish off with half and half before serving. You can leave this off if you prefer a healthier option. Soup tastes just as good or better the next day. Ladle soup into bowls and garnish with goat cheese and parsley.