Butternut Squash and Red Pepper Soup

By DebbieQ

Ingredients

• 1 lb. diced and peeled butternut squash
• 2 red bell peppers
• 1 cup chopped carrot
• 1 medium red onion
• 1 large tomato
• 1 tbsp ground coriander
• Pinch of red chili flakes
• 4 garlic cloves finely minced
• 2 tbsp olive oil
• 1 bay leaf
• 3 cups chicken or vegetable broth
• Salt and pepper
• Grated Parmesan
• Fresh parsley, chopped, to serve

Details

Adapted from idontcookbutmyboyfrienddoes.blogspot.ca

Preparation

Step 1

Roast squash, red bell peppers, tomato, onion and garlic in oven for about 20-30 minutes.

In a large thick bottomed pot or dutch oven, heat 2 tablespoons of olive oil. Add the squash, roasted red peppers, carrots, onion, garlic, coriander and red chili flakes. Cook on medium heat, without browning, for about 5 minutes, or until soft.

Pour just enough stock to cover the vegetables. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for about 35 minutes, or until the vegetables are tender.

Remove the bay leaf and transfer all to a blender. Puree until smooth, return to the pot. Add more stock or water to attain the desired consistency. Season with salt and pepper.

To serve, garnish with a sprinkle of paprika and fresh chopped parsley.