Roasted Butternut Squash and Red Pepper Soup
Servings: 8 servings
Ingredients
- ½ medium red onion, roughly chopped
- 4 large red peppers
- 2 cups butternut squash, ½ inch dice, or sub 1 1/2 cups cooked butternut squash
- 2 cloves garlic
- 2 tablespoon extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ¼ teaspoon chilli flakes, optional
- 2 cups vegetable broth
Garnish
- Greek yogurt
- Fresh thyme leaves
Instructions
- Preheat oven to 400°F.
- Roughly chop half a medium red onion and place in large mixing bowl.
- Cut red peppers in half, remove seed and stems and add to mixing bowl.
- Measure the copped butternut squash and add to the mixing bowl., along with the garlic.
- Pour in one tablespoon of olive oil and mix to coat the vegetables.
- Roast in the oven for 20 minutes or until vegetables are fork tender, stirring about half way through and flipping the peppers.
- Place the vegetables in the Vitamix.
- Add all of the herbs and spices as well as the vegetable broth.
- Blend in the Vitamix on the soup setting for 5 minutes or on high if your blender doesn't ahve a preset.
- Taste soup for seasoning and adjust if necessary.
- Serve hot and garnish with Greek Yogurt and fresh thyme, if desired.
Nutrition
Serving: 1bowlCalories: 77kcalCarbohydrates: 11gProtein: 1gFat: 4gFiber: 3gNet Carbohydrates: 8g