Sacha NadeauI really love this super comforting bowl of soup. I like butternut squash, but I dislike the fact that it turns every dish into a sweet dish. Instead, this recipe is more on the savory side. The roasted red peppers and the spicy touch coming for the chili flakes really bring up the butternut squash’s flavor.
An easy weeknight recipe! Here is my recipe of vegan butternut squash and roasted red pepper soup.
Vegan butternut squash and roasted red pepper soup
6
Portions
5 minutes
Prep time
35 minutes
Cook time
—
Pause time
Freezer friendly | Vegan | To go
Ingredients
For the soup
2 c. à soupe d’huile d’olive extra vierge
1 1/2 tasse de poivrons rouges, hachés grossièrement
1 oignon jaune, émincé
1 courge musquée, grossièrement coupée en morceaux
1 ½ tasse de pommes de terre blanches, grossièrement coupées en morceaux
4 tasses de bouillon de légumes
1 pincée de piment broyé, ou plus au goût
2 branches de thym frais
Sel & poivre
Preparation
- In a large pot over medium heat, add the olive oil, then roast the red peppers and the onion for 10 minutes.
- Stir in all the ingredients « FOR THE SOUP” and bring to a boil.
- Cook for 30 to 35 minutes, or until the butternut squash and the potatoes are soft and tender.
- In a high-intensity blender, add the soup and blend until you obtain a smooth texture.
- Serve warm.
The soup can be kept in the fridge for 3 to 4 days in a sealed container.
Sacha Nadeau
Léa Nadeau
