Description
Creamy butternut squash and red pepper soup brings warmth to winter tables with Mediterranean flavors. Rich roasted vegetables blend into a silky smooth comfort, inviting you to savor each spoonful of seasonal goodness.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) butternut squash, cubed
- 2 red bell peppers
- 1 head garlic
- 1 shallot
Spices and Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper
Liquid and Additional Ingredients:
- 1 tablespoon olive oil
- 1.5 cups (360 milliliters) plant-based milk
- 1 tablespoon miso paste
Instructions
- Prepare oven at 400F (200C) and line a baking sheet with parchment paper for even roasting.
- Arrange butternut squash, red peppers, shallot, and whole garlic cloves on the prepared tray in a single layer.
- Generously drizzle olive oil over the vegetables and season thoroughly with salt and freshly ground black pepper.
- Roast the vegetables for 40 minutes, ensuring they become tender and develop golden caramelized edges.
- Remove from oven and allow vegetables to cool slightly, enabling easier handling.
- Carefully squeeze roasted garlic cloves from their papery skins, releasing their rich, mellow flavor.
- Transfer all roasted vegetables into a high-powered blender, ensuring no flavorful bits are left behind.
- Pour plant milk and add miso paste to the blender for depth and creaminess.
- Blend the mixture until completely smooth, creating a velvety consistency with no vegetable chunks remaining.
- Taste and adjust seasoning if needed, ensuring a balanced and harmonious flavor profile.
Notes
- Roast vegetables at high heat to caramelize their natural sugars, creating deeper, richer flavor profiles.
- Use a high-powered blender for ultra-smooth, silky soup texture without lumps or chunky bits.
- Consider swapping plant milk with coconut milk for a creamier, slightly tropical twist that complements the squash’s sweetness.
- Add a pinch of smoked paprika or cayenne for extra warmth and depth if you enjoy a subtle kick of spice.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 94 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg