Butternut Squash and Roasted Red Pepper Soup

Recipe by Sonata
READY IN: 1hr 15mins




  • Preheat the oven broiler.
  • Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
  • Broil until pepper skins are completely black, about 8 minutes.
  • Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
  • Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
  • Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
  • Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
  • Add the pepper slices and cook for 5 minutes longer.
  • Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.