Butternut Squash and Red Pepper Soup

Each weekend now that winter has arrived, I am constantly thinking about what soup I can make.  Even though, this weekend got up to 60 degrees in Chicago, that did not stop me.  This weekend I made combined red peppers and butternut squash to make this tasty Butternut Squash and Red Pepper Soup.  I love red peppers with most everything.  I thought the adding the peppers to the squash would add a needed zing to the soup.

I created my recipe from reading a few recipes and winging it.  The recipes I saw were earthy so I added some sweetness with brown sugar.  My regular readers know that if I put something sweet in a recipe, then I also add some kick – cayenne.

Recipe
Butternut Squash Red Pepper Soup:
Ingredients:

1 tablespoon olive oil
2 medium butternut squash (about 2 to 2 1/2 lbs), peeled and seeded
2 cloves of garlic, minced
3 roasted red peppers
1 teaspoon each kosher salt and black pepper
1/4 cup brown sugar
1 tsp cayenne
4 cups vegetable broth

butternut squash seed oil (or olive oil) for drizzling

Heat oil in heavy large pot over medium-high heat. Rub the butternut squash with salt and place face down on a baking tray.  Pour about 1″ of water and bake at 325 degrees for about 20 minutes.  Add the spooned out squash, roasted red peppers and garlic to a cuisinart and blend thoroughly. I always leave my soups just a little chunky.  Pour into a pot, add the vegetable broth, bring to a boil and reduce to a simmer.

Add all the spices and simmer for a good 30 minutes.