This soup was one of my first posts back when I started this blog, and we haven’t made it since. Since the weather is cooling and it seems everyone is making some kind of squash these days, I thought it would be a good time to make it again.
This time, we switched up the ingredients a little bit. I did not like the quality (or the price) of the sweet potatoes in the store, so I skipped it this time. I also had 2 red bell peppers that needed to be eaten, so I added those. Otherwise, it’s pretty close to the original recipe, which I have to admit I like a little bit better, but this variation is pretty darn good too!
1 lb. diced and peeled butternut squash
2 red bell peppers
1 cup chopped carrot
1 medium red onion
1 large tomato
1 tbsp ground coriander
Pinch of red chili flakes
4 garlic cloves finely minced
2 tbsp olive oil
1 bay leaf
3 cups chicken or vegetable broth
Salt and pepper
Fresh parsley, chopped, to serve
Roast squash, red bell peppers, tomato, onion and garlic in oven for about 20-30 minutes. See how to roast vegetables here.
In a large thick bottomed pot or dutch oven, heat 2 tablespoons of olive oil. Add the squash, roasted red peppers, carrots, onion, garlic, coriander and red chili flakes. Cook on medium heat, without browning, for about 5 minutes, or until soft.
Pour just enough stock to cover the vegetables. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 35 minutes, or until the vegetables are tender.
Remove the bay leaf and transfer all to a blender. Puree until smooth, return to the pot. Add more stock or water to attain the desired consistency. Season with salt and pepper.
To serve, garnish with a sprinkle of paprika and fresh chopped parsley.