Butternut Squash And Roasted Red Pepper Soup

1. 1

   In a large soup pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add squash, vegetable broth, cumin, paprika, and chili powder, and allow to simmer for about 40 minutes, or until squash is tender.

2. 2

   Meanwhile, make the roasted red peppers. I do this on the broiler, although there are other methods such as on the gas stovetop.

3. 3

   For the broiler method, preheat the broiler. Line a baking sheet with foil and place washed peppers on baking sheet. Place peppers in oven, keeping an eye on them, and cook until the skin turns black.

4. 4

   Using tongs, turn the peppers one quarter and repeat until that side is charred. Do this until the entire red pepper is charred.

5. 5

   Once finished, place peppers in a Ziploc bag or paper bag and seal tightly. Once the peppers have cooled (about 15 minutes) they will be ready to peel and the skin should peel right off. Once peeled, slice peppers open, and remove seeds. They are now ready to be used.

6. 6

   Once the squash is tender, add the red peppers to the soup. Using an immersion blender, puree the soup until well blended and smooth. If adding the yogurt, add now and stir well to combine. Add salt and pepper, to taste. Let soup heat on stove about 5 more minutes, then it's ready to eat. Top with crumbled goat cheese or feta. Enjoy!

No additional tips available.