I grow butternut squash in my vegetable garden every year. They are very easy to grow and I love eating healthy squash in a variety of ways. One of my favourite ways to enjoy it is roasted and then I puree it into a lovely soup. Often I like adding bell peppers to my soup for added nutrition as well as for another dimension of flavor. This soup doesn’t require many ingredients and a lot of time to make. The only time-consuming part is the time that it is roasting in the oven. Find other things to do during that time and the time will pass very quickly. I like popping my squash into the oven in the morning. It cooks for an hour while I get ready in the morning and get my kids ready and off to school. That way once dinner comes all you have to do is puree it and heat it in a pot! So easy! It always seems that the simplest recipes are the best ones! Here is my recipe based on 2 large serving sizes. Double it if you like and eat it more than once this week! 🙂

 

 

 

 

Squash & Bell Pepper Soup!

 

What you will need:

• 1 large butternut squash
• 4-5 cloves of garlic
• salt, black pepper & paprika, to taste
• 2 large red, yellow or orange bell peppers
• Chopped onion, I use less than half of an onion
• 3/4 cup water
• 1/2 cup unsweetened almond milk
• extra virgin olive oil

 

 

Method:

1. Preheat oven to 350 F
2. Cut your squash in half and remove the seeds.
3. Place into a baking dish and drizzle a little olive oil on it and season with a little salt and pepper.
4. Cut up your bell peppers in chunks and the onion then place them into the baking dish as well. Keep the onion chunks rather large.
5. Add your peeled and whole garlic cloves to the baking dish.
6. Roast for 1 hour. I give the bell peppers a mix at the half way point.
7. After removing your squash and peppers from the oven let them cool off in the dish.
8. Once your ready to puree your veggies then add them to your blender. Also add 3/4 cup water to the blender too.
9. Once blended thoroughly transfer to a medium-sized pot and heat at a low-med heat. Add 1/2 cup of unsweetened almond milk to the soup.
10. 10. Season with Himalayan salt, black pepper and a little paprika and give it a good mix.
11. Transfer to soup bowls and enjoy immediately while it’s hot!

 

That’s it! So simple right? Enjoy!!!  🙂