Butternut Squash Bell Pepper Soup
It has been snowing here in North Carolina for almost 12 hours. Soup was the obvious dinner choice for this evening. Butternut squash bell pepper soup is perfect for a night like tonight! I worked on my blog all day and needed something quick. Incidentally, I remembered the organic butternut squash I bought from Costco recently and was inspired. I also had 3 bell peppers that I just knew would work well in the soup and WOW was I right! The red, yellow and orange peppers along with their sweetness were the perfect pairing for the butternut squash. They did not disappoint. This soup is delicious and so easy to make. It has just the right amount of heat for a kick that will warm your innards.
Bell Peppers in Soup
The bell peppers are so colorful. They were just on the other side of crisp which made roasting them ideal. Use veggies that are beginning to soften in soups, stews, purees or for roasting. This will help you use up produce that isn’t exactly fresh, but is still too good to be tossed in the trash. I aim to have as little food waste as possible.
I highly recommend using only vegetable broth instead of a substitute such as chicken broth. The veggie broth adds a depth of flavor that is very delicious in the soup. You will get the added spices and veggies from the broth for a truly unique and savory flavor profile. It pairs very well with the butternut squash and bell peppers. My mouth is watering just thinking about it!
This soup is easy to make ahead and freeze for later. You can double the recipe to make a freezer meal. Let cool completely then store in gallon sized freezer bags. Be sure to leave enough room for the soup to expand as it freezes. Store flat in your freezer to making thawing an easy process.
Check out my easy Gluten Free Pumpkin Spice Mug Cake recipe for another great fall favorite.