Easy Roasted Red Pepper & Buttercup Squash Soup
This buttercup squash soup is full of smoky, delicious flavor and easy to make! Roasting the squash gives it caramelization before being combined with smoked paprika and roasted red peppers. A warming soup with smoky sweet comfort.
Yield: 5 servings
Ingredients
- 1 (3 pound) buttercup squash, halved or quartered and seeds removed
- 3 tablespoons olive oil, divided
- 6 cloves garlic, divided
- 1 medium onion, diced
- 1 1/4 teaspoons fine sea salt
- 2 teaspoons smoked paprika
- 1 jar (12-16 ounces) roasted red peppers, drained
- 3 to 4 cups low-sodium chicken broth
- 2 1/2 teaspoons apple cider vinegar
- toasted pepita seeds for garnish
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Rub the outside and inside of squash and 2 or 3 whole garlic cloves with olive oil, and sprinkle inside of squash with salt. Mince remaining 3 garlic cloves and set aside.
- Put a clove of garlic in each half and place squash cut side down on the parchment lined baking sheet, with the clove of garlic in the well of each squash.
- Roast for 35-40 minutes, until squash is very tender and fork slides through the flesh without any resistance. Let cool a bit before scooping out flesh from the skin. Compost the skin.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and sprinkle with 1/4 teaspoon salt, and saute 7-8 minutes, until translucent. Add minced garlic and smoked paprika, stirring to coat the onion. Cook for 1 minute, then add roasted red peppers, 3 1/2 cups stock, and roasted squash. Simmer for 15 minutes.
- Remove from heat and stir in apple cider vinegar. Blend soup in a blender until completely smooth. If you'd like it thinner, add the remaining 1/2 cup stock. Taste and add 1/4 teaspoon additional salt at a time if needed, so you're able to taste the smokiness and deliciousness of a well seasoned soup.