Roasted pepper and Butternut Squash with Heavy Cream
Roasting bell peppers gives them a whole new deep, sweet flavor that combines well with butternut squash into a rich, amazing soup. Full-fat cultured cream makes this a filling meal you’re sure to love.
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Roasted Pepper and Butternut Squash Soup
Ingredients
- 4 red or orange bell peppers cut in half, seeds and stems removed
- 1 small butternut squash 1-2 pounds, peeled and cut into 1-inch cubes
- 2 cloves garlic
- 1 quart chicken stock recipe
- 1 quart filtered water
- 1 teaspoon sea salt
- 1 lemon juiced
- Cultured cream to garnish
Instructions
-
Preheat oven to 400*. In an oven-proof stock pot, place squash cubes and de-seeded peppers. Roast for 30 minutes, the edges will start to brown on the vegetables. Using oven mitts, remove stock pot and add garlic, stock, water, and sea salt. Simmer over medium heat for 30 more minutes, or until squash is soft. Use an immersion blender to puree the soup right in the stock pot. Add the juice of the lemon right before serving.
-
Serve coconut flour bread slices with butter and/or homemade jam alongside the soup.
-
Store leftover soup in the fridge for lunch tomorrow.
Recipe Notes
GAPS Intro: Omit lemon and cream.
Want to have this soup available instantly? Throw a few red peppers on your baking sheets next time you roast vegetables for Soup Packs, and you’ll be good to go!
