Butternut Squash Soup with Roasted Red Bell Peppers
Butternut Squash Soup With Roasted Red Bell Peppers is an moderately easy dinner. Made with 1 large butternut squash, 1 large red bell pepper, 1 small onion, 1 tsp. dried sage and 1 tsp. thyme, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Quarter squash and remove seeds.
Place in a large Pyrex or glass dish, cut side down, in 1/2 cup water.
Bake at 375° until tender, approximately 30 minutes.
Remove skin and set aside. Roast red pepper under broiler, turning often.
Remove skin.
Dice pepper and onion and saute in butter with herbs.
Purée squash and pepper mixture in blender.
May need to purée in several batches. Add small amount of broth, if too thick.
Return to large pan. Add broth to desired consistency.
Finish with small amount of half and half for added richness (optional).
Serve warm with a dollop of sour cream.
🍷 Perfect Pairings
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