Sunday, September 24, 2017

Butternut Squash and Roasted Red Pepper Soup

I always think of autumn as the season for making soup. I love to make use of vegetables that are just coming to harvest, of which butternut squash is one. When it comes to Butternut Squash Soup, there are two different varieties -- sweet (seasoned with warm spices like cinnamon and nutmeg), and savory. These days I am rocking to the beat of the savory music, so I chose the latter.

I love the color of Butternut Squash Soup, but wanted to do something different from the norm, and really have that color blazing like the late fall leaves that I love. So, I adapted the recipe that appears on the back of the box of Melissa's Peeled and Steamed Butternut Squash (If you haven't tried this, you must, it makes soup making so easy.) to include another of their products (and a personal favorite), Fire Roasted Sweet Red Bell Peppers.

You all know by now that I am a huge fan of red bell peppers, so I wondered what it would be like to add them to my soup. The end result was quite tasty. In fact, I tasted so much that I should have just sat down and had a bowl. It was that good (and how adorably cute does it look served in these
cabbage demitasse cups?). If you are ready to welcome autumn with a delicious bowl of nourishing soup, I recommend this one.
Butternut Squash and Roasted Red Pepper Soup
Adapted from Melissa’s Produce

2 shallots, sliced
1 clove garlic, minced
1 tablespoon unsalted butter
1 8.8-oz. package
Melissa’s Peeled and Steamed Butternut Squash
1 teaspoon fresh ginger root, minced
3 cups chicken stock
1 cup orange juice
2 whole
Melissa's Fire Roasted Sweet Red Bell Peppers, chopped
1/4 teaspoon kosher salt
1/8 to 1/4 teaspoon cayenne pepper
Feta (for garnish)
Fresh basil, cut in julienne strips (for garnish)
Bacon, cooked and crumbled (for garnish)

In a medium soup pot, sauté the shallots and garlic in butter until tender. Add the squash, fresh ginger, and broth, and bring to a boil. Remove from heat and allow to cool for 10 to 15 minutes. Stir in orange juice, red peppers, salt, and cayenne. Using an immersion blender, purée mixture until smooth and creamy (If you don't have an immersion blender, use a stand blender or food processor to purée soup). Ladle into individual bowls and served topped with a dollop of sour cream, julienne strips of fresh basil, and crumbled bacon. This soup is equally good warm or cold, and keeps well in the fridge.

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Lazy Gastronome said...

This looks beautifully delicious! Thanks for sharing on the What's for Dinner link up!

Carol @Comfort Spring Station said...

Sounds yummy on a chilly night

Alycia Nichols said...

Looks beautiful! And we’re gonna need it in a few days! Beautifully served in the cabbage cups!

Madonna/aka/Ms Lemon of Make Mine Lemon said...

Your soup sounds delicious, and perfect in your cups. Yum.

Unknown said...

This sounds so delicious!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

Thanks for joining Cooking and Crafting with J & J!

annies home said...

what a beautiful fall meal. Oh the orange looks lovely and I am sure the taste is divine
come see us at

Miz Helen said...

This is a beautiful presentation for your delicious soup. Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
Miz Helen

Kerryanne @ Shabby Art Boutique said...

Sounds delicious and perfect for the season Pattie. Thank you for linking this recipe at Create, Bake, Grow & Gather this week. I'm delighted to be featuring it at tonight's party and pinning too!

Liz@ HomeandGardeningWithLiz said...

The soup looks and sounds so yummy. Fall and winter sure bring on the desire for comfort foods like this.