After a whiz in the blender there isn't much left to do with this soup except bring to a simmer and let it cook away for another 10-15 minutes or so to let the flavors really blend together. Swapping out vegetable stock for the chicken broth would also turn this into a "vegan delight". You would never know from its creamy texture that it is in fact lacking cream which makes this a very heart healthy soup and great for any reduced calorie dieting. Adding in a salad and some garlic bread rounds out the soup to be a complete meal.
The secret if there is one is allowing the onions and red pepper to caramelize together so you get the full sweetness off of both to stand out in the soup without the raw onion or pepper bite. It takes a good 10-15 minutes over med-low heat to achieve the caramelization but it is worth it in the final product.
Butternut and Red Pepper Soup
- 1 medium butternut squash - large dice
- 1 yellow onion coarse diced
- 1 red bell pepper coarse diced
- Extra virgin olive oil
- salt and pepper to taste
- 1/4 t ground ginger
- 1/4 t cayenne pepper
- 2 14oz cans chicken broth
In microwave safe dish with a lid add the butternut squash and micro cook 15 minutes or until the squash is soft. (I use a 1200 watt nuker so you will need to adjust time to match your machine).
Place onions and bell pepper in large stock pot with just enough evoo to coat the bottom of the pan. Add about 1/4 t salt and cook slowly, stirring often until caramelized about 10-15 minutes.
Add the onion and bell pepper with about 1/3 of the cooked squash with 1 can chicken broth and blend until pureed. Add to stock pot. Repeat with remaining squash and can of broth. Add ginger and cayenne pepper. Check seasoning and add salt and pepper to taste. Heat to a simmer and cook for 15 minutes to warm soup through and meld the flavors. Serve hot as an appetizer or with bread and salad for a full meal.