Butternut Squash Soup

Warm up with this luscious and vibrant Roasted Butternut Squash and Red Pepper Soup. It's the perfect blend of sweet, savory, and spicy flavors that captures the essence of fall in each spoonful. Ideal for a cozy night in, impressing dinner guests, or simply savoring with family, you'll love how easy it is to prepare and enjoy!

Ingredients

🥬 1 leek (white part only)
🧅 1 small onion
🌶️ 2 chiles de árbol
🫑 2 red bell peppers (seedless)
🧄 3 garlic cloves
🌿 Fresh oregano (no stems)
🍃 Fresh sage
🎃 1 medium-sized butternut squash
🧂 Kosher salt to taste
🌶️ Black pepper to taste
🫒 About 1/4 cup of olive oil
🍗 4 to 6 cups of chicken stock (depending on desired consistency)

Instructions

1- Prepare the Vegetables:

• Preheat your oven to 400°F (200°C).
• Halve and thoroughly rinse the leek, ensuring no grit remains between the layers.
• Cut the leek, onion, chiles, and red bell peppers into small pieces for easy blending.
• Peel the butternut squash, cut it in half, and remove the seeds. Then, chop into manageable pieces.

2- Assembly for Roasting:

• Arrange all the prepared vegetables, including garlic cloves, oregano, and sage, in an oven-safe dish.
• Drizzle with olive oil and season with kosher salt and black pepper to taste.

3- Roast the Vegetables:

• Cover the dish with foil and roast in the preheated oven for about 25 minutes, until the squash is fork-tender and the other vegetables are softened and aromatic.

4- Blend the Ingredients:

• Transfer the roasted vegetables to a large pot.
• Add chicken stock to the pot, starting with 4 cups and adding more if a thinner consistency is preferred.
• Use an immersion blender or a countertop blender to puree the mixture until smooth and creamy.

5- Final Adjustments and Serving:

• Taste the soup and adjust the seasoning with additional salt and pepper as needed.
• Reheat gently if needed before serving.
• Optionally, serve the soup in a carved white or orange pumpkin for an impressive presentation.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6 servings
Equipment: Oven-safe dish, Foil, Large pot, Immersion blender or countertop blender

Cooking Tips:

• Save the green part of the leek for homemade stocks or other cooking uses.
• Adjust the heat level by varying the amount of chiles de árbol according to your taste preferences.

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NoWayJoseCuisine
Butternut Squash Soup