Roasted Red Pepper & Squash Soup

I meant to share this soup recipe with you all sooner, but things in life got me side tracked. So I thought with winter season officially closing in, I would share this fall themed soup with you on this rainy Vancouver weekend! Although this soup has squash and pumpkin seeds, it is still definitely one you could serve and enjoy right into the winter.

Ingredients

For Roasting

• 3 Red peppers chopped
• 2 Cups of Butternut squash {Approx. 1 large squash}
• 2 Tbsp. Olive oil
• 1/4 tsp Chili flakes
• 1/4 tsp Ground pepper
• 1/2 tsp Salt

For Soup

• 1 Tbsp Olive oil
• 3 Garlic cloves chopped
• 1 Yellow onion chopped
• 1 & 1/2 tsp Smoked paprika
• 1 tsp Onion powder
• 1/2 tsp Ground cumin
• 1/4 tsp Dried thyme
• 3 cups of Vegetable stock
• 1/4 tsp Salt

Directions

1. Preheat oven to 400°F & line a baking sheet with parchment paper
2. Cut squash in half length wise, scoop out and dispose of seeds, drizzle with 1Tbsp of olive oil on flesh side and sprinkle salt and pepper, place flesh side down on baking sheet and roast for 10 mins
3. While your squash starts roasting, wash red peppers and roughly chop, toss with remaining 1Tbsp of olive oil and 1/4tsp of chili flakes, set aside till squash has roasted for 10 mins
4. After 10 mins add the peppers to the same baking sheet as the squash and roast for an additional 30-40 mins, until squash is tender and peppers look slightly charred at edges
5. Once your squash and peppers are roasted, let cool slightly so you can easily scoop the flesh from the squash
6. Heat large pan or Dutch oven, add 1Tbsp of olive oil and chopped onion and sauté until tender
7. Add garlic cloves and spices {Smoked paprika, Onion powder, Cumin & Thyme} Stir and sauté till onion is coated with the spices
8. Add vegetable stock and bring to boil
9. Reduce to simmer and add roasted squash and red peppers, continue to simmer for 10-15 minutes
10. Use an immersion blender or transfer to blender, and blend until smooth
11. Ladle into bowls and top with sour cream and pumpkin seeds if desired, or enjoy as is!

Notes:

Makes approx. 3 full servings or 4 smaller side soups!

*If you like a thinner soup you can add more vegetable stock after blending

This soup makes such a cozy meal, I love to serve it with fresh bread or homemade croutons, and has such great flavours it will for sure leave you wanting more {You may want to double that recipe!}. I love a warm bowl of soup on a rainy day, and this one sure hits the spot!

Hope you are all having a great weekend!