Posted inMains
Roasted squash + red pepper soup
This soup is creamy to the core and pairs beautifully with bites of the topping.
Where do I begin with this soup.
When Fall comes, so does the Pumpkin and Squash. I’ve had many a squash soup in my life and I wanted to create my version, that was sweet BUT also savory and hearty.
I present to you, a roasted squash and red pepper soup topped with crispy shallot-pepita-chiliflakes. I added in fresh Turmeric to amp up the curcumin properties. It’s also a plus that it adds even more orange ‘pop’ to the color. This soup is creamy to the core and pairs beautifully with bites of the topping.
I hope you enjoy this warm + golden soup and it brings joy to your home.
Roasted squash + red pepper soup
I’ve had many a squash soup in my life and I wanted to create my version, that was sweet BUT also savory and hearty.
Ingredients
- 2 cups squash, roasted, peeled
- 2 red bell peppers, chopped
- 1 yellow onion, chopped
- 5 garlic cloves, chopped
- 1 ginger finger (raw), skinned- chopped
- 1 turmeric finger (raw), skinned – whole
- 1.5 tbsp olive oil
- ½ can coconut milk (full fat)
- ½ tsp pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried herbs
- 1 tsp cinnamon
- 1 tsp allspice
- ½ tsp coconut sugar
- Pinch of chili flakes
- 3.5 cup water
- 1.5 tsp salt
For roasting squash:
- 1 tbsp olive oil
- ¼ tsp Pepper
- ⅛ tsp salt
- ½ tsp coconut sugar
For Topping:
- 1 tbsp olive oil
- 2 large shallot, sliced
- handful pepitas (soaked)
- ¾ tbsp chili flakes
- Lime juice
Instructions
- Preheat oven to 400 degrees
- Carefully cut squash into 2 and remove the seeds and fleshy inner (set them aside for later)
- Brush on olive oil to the flesh of the squash- then sprinkle with pepper, salt, coconut sugar mixture
- Lay them face down on a parchment paper lined baking sheet
- Toss red bell pepper in small amount of olive oil (or not!)
- Spread bell peppers on parchment paper lined baking sheet
- Bake both the red bell pepper and squash at the same time
- The bell pepper will finish first – at about 10-15 minutes, remove when roasted to your liking
- The squash will roast anywhere from 30-45 minutes, depending on the variety of squash you’re using *
- Heat a large dutch oven over low-medium flame add 2 tbsp olive oil
- Throw in your onions and saute for 5 minutes
- Then add garlic and ginger, saute for 1 minute
- Deglaze pan with a splash of water and lime juice
- Add spices (salt, paprika,pepper, dried herbs, cumin, cinnamon, allspice, coconut sugar)
- Saute for 1 minute
- Add water, coconut milk, stir to combine
- Add roasted bell pepper, roasted squash (skins removed) to the soup and mash
- Transfer to a blender, add turmeric and blend until creamy smooth *
- Saute shallot, pepitas and chili flakes in olive oil on medium flame until golden – about 3-5 minutes
- Garnish soup with pepita mixture and a touch of coconut milk
Notes
For this recipe, i used 2 acorn squash Squash is done roasting when the flesh is golden and can be easily pierced with a fork (creamy and buttery texture).
Allow your soup to cool some time before blending.
The heat can get trapped in the blender and cause it to explode – if too hot
