Butternut Squash & Red Pepper Soup . . .

The butternut squash is roasted until caramelized, giving it a slightly sweet flavor, which, when mixed with the spice from the smoked paprika, the cream, and the crispy bacon makes just the most amazing soup.

 

Why This Recipe Works

        It uses easy to find ingredients that most people already have in their pantry;

Roasted squash adds an extra dimension of flavor while the smoked paprika adds just the right amount of spice and smoky flavor;

Crème fraiche adds the perfect amount of tang to the complement the sweet and savory flavors in the soup;

        Besides the time it takes to roast the squash and peppers, it takes under 30 minutes to get this soup on the table;

Bacon. Needs no further explanation.

 

       The crème fraiche is optional - if you can't find it you can leave it out. However, I recommend using it as the tang of the crème fraiche cuts through the richness of the soup.

If you don't have smoked paprika, regular works just fine too.

A touch of dry sherry adds an wonderful, slightly sweet, acidic flavor. However, if you prefer to keep it alcohol free (the alcohol does burn off), you can just substitute additional chicken stock.

        Place the squash on a baking sheet, flesh side up and lightly salt. Roast in a 350F degree oven for about 1 ½ - 2 hours (or more if needed - it is almost impossible to over roast) until it's tender when pierced with a fork.

        About an hour into roasting, add the red peppers to the sheet, skin side up. make sure the seeds and stem have been removed and the peppers have been halved.

        Scoop the flesh of the squash out with a spoon and set aside along with the red peppers.

        Heat the olive oil in a large pot (6-8 quart) over medium heat.

        Add the onions and garlic and sauté until lightly browned, about 3-5 minutes.

        Add the sherry and cook for 1 minute.

        Add the squash, roasted red peppers, chicken broth, salt, pepper and paprika and stir. Let simmer for about 15 minutes.

        Transfer the mixture to a blender, and blend in batches until smooth.

        Pour mixture back into the pot and bring to a light simmer.

        Add the cream, nutmeg and salt. **Add additional salt if needed to taste

        Simmer for 10 minutes.

 

        Remove from heat and serve garnished with crème fraiche, pumpkin seeds (pepitas) and crumbled bacon

        This is perfect served at a dinner party, or even just as a meal itself. I just sop it up with loads of air fryer garlic bread because, well you know, carbs.

 

Expert Tips:

Make the roasted butternut squash and red peppers the day before to save some time. They can be stored in the fridge.

If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes. Add the red peppers at the start of roasting time for ease.

The squash will be soft, lightly browned on the edges and caramelized when done roasting;

Roast the squash in advance to save time;

Use a hand/immersion blender to blend the soup to avoid dirtying a blender.

This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve.