A great healthy soup perfect for the colder nights that fall and winter brings.
Red Pepper Acorn Butternut Squash Soup
1 medium butternut squash,
1 medium acorn squash
Sea salt and pepper
1 large onion, diced
1 Red pepper, diced
3 garlic cloves, minced
2 tbsp EVOO, avocado or coconut oil
4 cups vegetable stock
1 tsp dried thyme
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
½ tsp cayenne pepper or red pepper flakes
1-2 tbsp yogurt (plain no added sugars) or coconut milk
Green onions, sliced
Pepitas (pumpkin seeds) or sunflower seeds or pine nuts
Yogurt, coconut milk or heavy cream
Parmesan cheese, optional
Skin squash, remove seeds and dice into smaller chunks. Coat chunks with oil and sprinkle with salt and pepper. Roast squash at 400 until the squash is fork tender, about 30-45 minutes
Sauté red pepper and onions until translucent. Move mixture off to the side of the pan and add a little more oil then add garlic and sauté until fragrant, about 3-4 minutes.
Add roasted squash along with the onion, pepper and garlic mixture in a large pot. Add vegetable stock and seasonings. Blend and let the soup simmer over medium heat for 20 minutes.
Stir in yogurt or milk and remove from heat. Puree the soup using an immersion blender. Taste and season with additional salt and pepper, if needed.
Garnish and serve.