Hearty Butternut Squash & Roasted Pepper Soup

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Even here in Texas it gets cold sometimes and when it does this soup is the perfect thing to get you all warmed up inside.
Prep Time: 20 minutes    
Cook Time: 30 minutes
Additional Time: 15 minutes
3 pound butternut squash, peeled, cubed
1 ½ pounds russet potatoes, cubed
2 medium onions
3 tablespoons olive oil
4 cups chicken or vegetable stock
2 cups water
1 tablespoon fresh thyme leaves
½ cup whipping cream
salt and ground pepper to taste
dash of nutmeg
1 red bell pepper, fine dice
1. Heat oil in a large stock pot over medium heat. Sauté onion, potato, and squash for approximately 10 minutes. 
2. Add stock, water, sauce, thyme. Bring to boil reduce heat and simmer for 25 to 30  minutes. Remove and let cool for 10 minutes.
3. Process through blender in batches until thoroughly blended and return to stock pot. Add cream and reheat over medium until warmed through. Season with salt, pepper, and nutmeg.
4. Finish with a swirl of cream. Some of the diced red pepper and croutons.


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