An easy, creamy veggie based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. A few ingredients make it vegan, paleo, dairy free, and Whole30 compliant.
It is officially soup weather here in Austin. Winter finally decided to show up and it is chilly out. Granted when I say chilly, I mean in the 40s and 50s. For some of you guys that is warm, but I am a wimp when it comes to the cold weather. One of the reasons I choose to move to Austin was to escape it. We finally turned on the heat in our house the other day. I think I could have lasted longer, but Michael seemed to be annoyed it was so cold inside.
My friend mentioned the other day that she had a really good squash soup from Panera and I should try to make one. Well she must of been reading my mind because I already had this soup made and ready to be posted. So this one is for you Carmen!
This roasted red pepper & squash soup could not be easier. All you need to do is roast the veggies in the oven, blend with some vegetable broth and spices, and you have soup in less an hour. I used my Vitamix, but you could use a regular blender or food processor, it just might have to be done in batches. The squash adds the heartiness to the soup while the roasted red peppers add a little sweetness.
You can make this for a holiday party and keep it warm in a crockpot or serve it as an appetizer at a dinner party. If you want to make this a full meal, add some protein to it. I think some spicy sausage would be delicious, or crunchy chickpeas if you wanna keep it veggie friendly. We have been eating it for dinner along with a lean protein and green veg for the perfect balanced meal.
- 1 medium carnival squash (about 600g raw), cut in half and deseeded
- 2 medium red peppers (400g)
- 2 cups vegetable broth
- 1 teaspoon fresh ginger
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit. Place squash flesh side down on a baking sheet and roast for 20 minutes.
- Add peppers and roast for 35 more minutes. Turn off oven and let vegetables cool for about 5 minutes.
- Remove the stem and seeds from the red peppers. You can remove the skin if you like as well. Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, and spices to a Vitamix or high powdered blender. Blend until smooth, about 2-3 minutes.
Are you a fan of the cold weather?
What are some of you favorite soups?