Delicious Soup Recipes For January Soup Month!
January 12, 2018 Simon Kornbluth

Homemade soups are easy to prepare and are delicious and nutritious. Why not try a soup for lunch that is warming and full of tasty ingredients?

The Butternut Squash and Roasted Red Pepper Soup (Tasty Yummies Website) is a naturally gluten-free and vegan soup, that is bursting with flavours and colours.

Butternut Squash and Roasted Red Pepper Soup, Vegan and Gluten-free (serves 6-8)


1 tablespoon olive oil
1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
1 large onion, diced
2 celery stalks, diced
2 cloves of garlic, minced
2 roasted red peppers, diced
1 tablespoon fresh thyme, roughly chopped
1/4 teaspoon of crushed red pepper flakes
1 teaspoon Himalayan salt
7 cups low sodium vegetable broth
Butternut squash seed oil (or olive oil) for drizzling

  1. Heat oil in heavy large pot over medium-high heat.
  2. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes.
  3. Add garlic and roasted red peppers; stir 1-2 minutes.
  4. Add thyme, red pepper flakes, salt and vegetable broth; bring to boil.
  5. Reduce heat; cover and simmer until squash is soft, about 45 minutes.
  6. Purée in a food processor, until smooth. Return puree to pot.
  7. Thin soup with more broth if desired. Ladle soup into bowls.
  8. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil.
  9. Sprinkle with a pinch of fresh thyme. Caution: when puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway.
  10. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel.

Roasted Red Pepper Puree

2 roasted red peppers (approximately 1 cup)
2-3 garlic cloves
1/2 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes

  1. Puree all ingredients in processor until smooth. Season with salt and pepper



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