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.
| Servings | Prep Time |
| 8people | 15minutes |
| Cook Time |
| 50minutes |
|
|
Ingredients
- 1.5lbs Butternut Squash(Peeled and chopped into 1 inch cubes)
- 2 Red Bellpepper(Chopped into 1 inch squares)
- 1medium Onion(Chopped into 1 inch squares)
- 4cloves garlic(Finely Chopped)
- 1can Coconut Milk(Use Full Fat)
- 32oz Vegetable Broth
- 2Cups Water(Add less for a thicker consistency
- 2 tbsp olive oil
- 1tsp Chilli Powder(Use less for less spicy soup)
- 1tsp Cumin Seeds
- 1/4tsp Turmeric Powder
- Dash Soy Sauce
- Dash Sriracha Sauce
- Salt(To taste)
Instructions
- In a heavy pot, heat the oil and add the garlic. Stir fry for a minute.
- Add the onion and sauté till they become translucent.
- Add the butternut squash, red bell pepper,vegetable broth & water. Bring to a boil.
- Reduce heat, cover and let it cook till the butternut squash becomes tender, around 30-40 minutes.
- 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.
- To the smooth puree add the coconut milk and all the spices and let it simmer, covered, for 5-10 minutes.
- 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.