Butternut Squash and Red Bell Pepper Soup

With the weather turning towards the cooler side, its natural to want something warm and hearty. Soups are the best options to fulfill the comforting food desire without adding a lot of calories. There are many options out there but when you think of fall, the first vegetable soup which comes to mind is Butternut Squash soup.  Why Butternut Squash you ask. Well, it is:

• Low in fat
• High in fiber
• Has more potassium than a banana
• Loaded with Vitamin A, B,C & E
• Excellent source of manganese, copper and magnesium

This recipe is a twist on the classic recipe with the addition of red bell pepper which adds more nutritional value to the soup, not to forget the amazing flavor.

Best past is that this recipe is totally customizable. Experiment with the spices and add more or less according to the taste.

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ButterNut Squash and Red Bell Pepper Soup

The mellow flavors of butternut squash and red bell pepper fuse together to give you a silky smooth low calorie, high nutrition soup which fulfills your comfort food craving without bulking up on the calories.

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

50 minutes

Servings

people

Ingredients

• 1.5 lbs Butternut Squash (Peeled and chopped into 1 inch cubes)
• 2 Red Bellpepper (Chopped into 1 inch squares)
• 1 medium Onion (Chopped into 1 inch squares)
• 4 cloves garlic (Finely Chopped)
• 1 can Coconut Milk (Use Full Fat)
• 32 oz Vegetable Broth
• 2 Cups Water (Add less for a thicker consistency
• 2 tbsp olive oil
• 1 tsp Chilli Powder (Use less for less spicy soup)
• 1 tsp Cumin Seeds
• 1/4 tsp Turmeric Powder
• Dash Soy Sauce
• Dash Sriracha Sauce
• Salt (To taste)

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 50 minutes Servings people Ingredients 1.5 lbs Butternut Squash (Peeled and chopped into 1 inch cubes) 2 Red Bellpepper (Chopped into 1 inch squares) 1 medium Onion (Chopped into 1 inch squares) 4 cloves garlic (Finely Chopped) 1 can Coconut Milk (Use Full Fat) 32 oz Vegetable Broth 2 Cups Water (Add less for a thicker consistency 2 tbsp olive oil 1 tsp Chilli Powder (Use less for less spicy soup) 1 tsp Cumin Seeds 1/4 tsp Turmeric Powder Dash Soy Sauce Dash Sriracha Sauce Salt (To taste)

Instructions

1. In a heavy pot, heat the oil and add the garlic. Stir fry for a minute.
2. Add the onion and sauté till they become translucent.
3. Add the butternut squash, red bell pepper,vegetable broth & water. Bring to a boil.
4. Reduce heat, cover and let it cook till the butternut squash becomes tender, around 30-40 minutes.
5. Using a slotted spoon, transfer the solids to a blender/food processor and process until you get a smooth puree or insert an immersion blender and blend in the pot.
6. To the smooth puree add the coconut milk and all the spices and let it simmer, covered, for 5-10 minutes.
7. Enjoy with garlic bread or grilled cheese sandwich.

Recipe Notes

 

 

• You can sub butter for olive oil and heavy whipping cream/half-n-half for coconut milk.
• Do not use fat-free version because it tends to separate when cooked.
• You can use chicken broth instead of vegetable broth to add more flavor
• Add as much spices as you want.
• You can also roast the veggies in the oven before making the soup.

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