Squash Soup With Red Pepper Recipe

Name: Squash Soup With Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Size Butternut Squash (you'll Need At Least 2 Cups Of Cubes For The Recipe); 1 Tablespoon Sesame Oil; 2 whole Red Bell Pepper, Stem And Seeds Removed, Sliced Lengthwise; 1/2 whole Small Red Onion, Sliced Lengthwise; 2 cloves Garlic, Peeled; 5 cups Plain Soy Milk; 4 Tablespoons Unsalted Butter; 6 Tablespoons Wheat Flour; 3 dashes Salt; 3 dashes Pepper

Servings: persons

1
Preheat oven to 425 F.
2
Skin the squash, cut it in half and remove the seeds. Dice the squash into medium sized pieces. Coat the pieces with the sesame oil and put them on a baking tray. Place the squash in the oven and let it roast for 25-30 minutes until tender. Cooking times will vary based on ovens.
3
In the meantime, slice the red pepper and onion lengthwise, peel the garlic, and add the ingredients to a food processor and chop until fine.
4
When the squash done roasting, add the roasted pieces into a bowl and mash with a masher.
5
In a medium-size stock pot on medium heat, add the mashed squash, red pepper, garlic and onion combination, along with the soy milk. Stir. Allow the soup to cook initially for 10-15 minutes, stirring occasionally (in preparation for the next step below). Make sure that the contents of stock pot never come to a boil while keeping it on medium heat (if necessary lower the temperature of your stove if the contents start to come to boil).
6
In a heavy based pot, melt the butter on medium-low heat. Once the butter is melted add the flour, and stir continuously and quickly for about 30-60 seconds. It will make a thick dough-like substance. Quickly add about two ladles full of the soup from the stock pot to the butter and flour mixture. Stir together continuously for about one minute.
7
Add the contents of the heavy based pot back into the squash soup in the stock pot. Stir continuously, making sure that the butter and flour mixture dissolves into the contents of the soup in the stock pot.
8
Add salt and pepper to taste. Serve immediately. Enjoy!!
9
Recipe inspired by the Fannie Farmer Cookbook.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Medium Size Butternut Squash (you'll Need At Least 2 Cups Of Cubes For The Recipe), 1 Tablespoon Sesame Oil, 2 whole Red Bell Pepper, Stem And Seeds Removed, Sliced Lengthwise, 1/2 whole Small Red Onion, Sliced Lengthwise, and more.

Yes, Squash Soup With Red Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Soup With Red Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions