Roasted Veggie + Butternut Squash Soup
Ingredients:
1 large yellow onion
3 bell peppers (I used orange and red)
2 small or 1 large container of grape tomatoes
6 gloves of garlic
1 large butternut squash
Olive Oil
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes
1 1/4 cup of apple cider or chicken broth
Directions:
Preheat oven to 425. While that is working, chop peppers and onions and arrange them in a sheet pan with the grape tomatoes and 3 garlic cloves, drizzle olive oil on top. In a separate pan, cut the squash into fourths and place skin side up onto pan. Before placing the squash down, drizzle the flesh side with olive oil. Once oven is ready, bake the veggies for 30 minutes and the squash for 50 minutes.
Once the veggies are done, set aside and let cool. Meanwhile in a pot over heat, pour in 4 T of olive oil and the remainder 3 cloves of minced garlic. Once you can start to smell the minced garlic, add in kosher salt, onion powder, garlic powder, turmeric, black pepper and red pepper flakes. Stir around, mixing seasonings well together.
Place the roasted peppers, onions, garlic and tomatoes into the pot and stir until covered by seasoning. On a medium-low heat, cover the pot with a lid and let the juices come out.
Meanwhile, once the squash has cooled, start to scrape the skin off with a fork. Saving the fleshy pieces and throwing out the skin.
Once that is done, check back on your pot and see the liquid that has begun to form on the bottom.
Take the items to the pot and add them to your blender. Using the puree setting, blend until you have the consistency you desire. Slowly adding in the butternut squash. **Optional alternative: see below!
Pour the pureed veggies and squash back into the pot. Add in apple cider or chicken broth and stir until well mixed.
Let simmer over medium-low heat until warm!
Enjoy!
See notes below for some of my tips!
**Optional alternative: I found the veggies mixed really well in the blender but the squash not so much. So I poured the veggie puree back into the pot and used an immersion blender for the squash. This also made it a little chunkier than the blender was giving—which I like!
Tips + Notes:
For my veggies, I used a homemade infused olive oil that consists of dried rosemary, garlic powder and black pepper. If you want to still add that rosemary flavor to your soup, you can simply add some dried rosemary to your seasoning mixture! Start with 1 tsp and add until you have the flavor you desire!
I would have used chicken broth but didn’t have any, so as I searched my fridge/pantry for an alternative I decided on apple cider. I’ve seen recipes that use apples in the soup so figured why not? Totally not mandatory, and definitely wouldn’t have thought of it if I did have chicken broth, so either will be fine and delicious—modify and go—use what you have!