Roasting bell peppers gives them a whole new deep, sweet flavor that combines well with butternut squash into a rich, amazing soup. Full-fat cultured cream makes this a filling meal you’re sure to love.
- 4 red or orange bell peppers, cut in half, seeds and stems removed
- 1 small butternut squash (1-2 pounds), peeled and cut into 1-inch cubes
- 2 cloves garlic
- 1 quart chicken stock (recipe)
- 1 quart filtered water
- 1 teaspoon sea salt
- 1 lemon, juiced
- Cultured cream to garnish
- Preheat oven to 400*. In an oven-proof stock pot, place squash cubes and de-seeded peppers. Roast for 30 minutes, the edges will start to brown on the vegetables. Using oven mitts, remove stock pot and add garlic, stock, water, and sea salt. Simmer over medium heat for 30 more minutes, or until squash is soft. Use an immersion blender to puree the soup right in the stock pot. Add the juice of the lemon right before serving.
- Serve coconut flour bread slices with butter and/or homemade jam alongside the soup.
- Store leftover soup in the fridge for lunch tomorrow.
Want to have this soup available instantly? Throw a few red peppers on your baking sheets next time you roast vegetables for Soup Packs, and you’ll be good to go!