Butternut Squash Soup with Roasted Red Peppers and Thyme

This whole week has been really cold in New York and I have been having soup regularly. My favorite soup is lentil or any kind of bean soup because of their earthy flavors. I was never a fan of butternut squash soup because I find it a bit sweet. But then I come up with this recipe. It has little bit of jalapenos and red pepper and a hint of vinegar which gives it a very good flavor. It can also freeze well and doesn’t loose its flavor. So you can make a big batch and store it in your freezer.

Serving size: 3 cups

1 tablespoon olive oil
½ medium sized butternut squash
1 red pepper
2 tablespoon thyme
1.5 cloves of garlic
1 small clove
1 teaspoon butter / pumpkin oil (Vegan)
1 small onion minced (½ cup minced)
1 bay leaf
2 teaspoon minced jalapenos (optional)
1 cup vegetable stock
¼ cup heavy cream/ ½ cup almond milk
1 teaspoon apple cider vinegar
2 tablespoon toasted pumpkin seeds
½ teaspoon maple syrup (optional)
Salt to taste

  1. Preheat the oven to 350 F (180 C). Cut the butternut squash into two equal halves, take out the seeds and  brush it with olive oil and sprinkle some crushed thyme leaves on it.
  2. Brush red pepper with olive oil. Toss squash and red pepper in the oven for 25 minutes.
  3. Fold wrap garlic with some olive oil and a piece of clove in an aluminum foil and let it roast in the oven.
  4. After 25 minutes, take out the red pepper from the oven and leave the butter nut squash for another 10 minutes. Once cooked let everything cool down. Remove the skin from the squash.

    Preparation

    Preparation

  5. Slice red pepper in two equal halves. In a food processor/blender, add half red pepper, squash, stock with thyme leaves and blend it until smooth.
  6. In a deep sauté pan, add butter, onions, bay leaf and salt and sweat it for 5 minutes on a low flame and then add jalapeno and cook for another 5 minutes.
  7. Add the squash mixture to the pan, garlic and the cream and mix it nicely. Add Vinegar and do not let it boil. Taste and add more salt and thyme leaves, if needed.
  8. Slice the remaining red pepper into cubes, toss it with some maple syrup and use it to garnish the soup along with pumpkin seeds.

Tip: Serve the soup with some rice at the bottom and cream on the top!

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