A vegetable soup recipe that will surprise you with its incredible flavor, creamy smooth texture and delicious toppings. A dairy-free, paleo or even vegetarian (minus the spicy sausage and crispy bacon) soup that doesn’t disappoint.
A wise man once said, ‘Surround yourself with those more talented than you’. I learned a lot from Chris chopping up some vegetables in my kitchen. Bonus….I now have some proper knife cutting skills.
FREEZING BUTTERNUT SQUASH ROASTED RED PEPPER SOUP
This is a great soup to freeze. Place the roasted carrot soup in a freezer safe container for up to 3 months. Unthaw and reheat. If soup seems thicker than preferred, you can thin out with water or chicken broth. Just add fresh bacon, cream, cracked pepper and homemade croutons.
PAIR WITH THIS RECIPE or TRY SOME OF MY FAVORITES:
Easy No Knead Dutch Oven Bread
Homemade Sourdough Croutons
Tomato Soup and fried cheese sourdough
Zuppa Toscana
Try this BUTTERNUT SQUASH ROASTED RED PEPPER SOUP, snap a photo and tag #etenenvoeden on your Facebook or Instagram stories. I love seeing the recipes you create!
Butternut Squash Roasted Red Pepper Soup
Ingredients
- 1 large butternut squash medium dice
- 2 Red Peppers roasted, skinned and diced
- 1 carrot small dice
- 1 stalk celery medium dice
- 1 large onion medium dice
- 2 cloves garlic minced
- 1 pound bacon diced
- 1 pound Italian sausage mild or spicy to preference
- 1.5 quarts vegetable stock
- ¼ teaspoon chipotle chili powder
- ½ tablespoon smoked paprika
- Several gratings of fresh nutmeg
- ½ teaspoon cinnamon
- Several springs fresh thyme
- 2 bay leaves
- Juice of 1 lemon
- 1 Tablespoon apple cider vinegar
- Salt & pepper to taste
Instructions
- In large dutch oven or stainless soup pot, slowly render and brown bacon. When just crisp, remove, pour off fat, reserving about 1 Tbsp.
- Add sausage and brown. Remove and pour off any remaining fat.
- Over medium heat, add 1 tablespoon of reserved bacon fat back to pan. Add onion, carrot and celery. Cook until onion becomes translucent but not brown.
- Add garlic and cook an additional minute.
- Add roasted red peppers and butternut squash. Season with salt & pepper. Cooked until squash is soft.
- Add stock and half of bacon (reserve other half for garnish), bring to a boil.
- Reduce to high simmer, add chili powder, paprika, nutmeg, cinnamon, thyme and bay leaves. Simmer 30 minutes or longer. Skim off any grease.
- With an immersion blender, process until well blended and smooth.
- Over medium low heat, add sausage. Simmer 20 more minutes. Adjust seasonings to taste with salt and pepper.
- Add additional vegetable stock as needed for consistency.
- Before serving, add lemon juice and vinegar. Stir.
- Serve with crusty bread, coconut milk or cream, crunchy bacon, and fresh cracked pepper.
