Butternut Squash Pepper Soup

1/3

Every time I tried butternut squash soup, it tasted like dessert. I looked for a recipe that was not so sweet but kept finding recipes with nutmeg and cream. Here is my recipe for a slightly less sweet, spicier soup that is dairy-free.

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1-2 cloves garlic, chopped
½ teaspoon cumin
1 tablespoon hot pepper paste
1 tablespoon tomato paste
1 butternut squash, peeled, seeds removed, and cubed
2 small potatoes, peeled and cubed
¼ cup roasted red pepper, chopped
1 cup chicken broth
3 cups water
1 teaspoon salt
2-4 tablespoons butter or olive oil
1 teaspoon hot pepper paste
1 teaspoon Aleppo pepper or red pepper flakes

Instructions

Heat olive oil over medium heat in a large stock pot.
Add onion and sauté for about 5 minutes.
Add garlic and cook about one minute, until fragrant.
Add the cumin, mix well. Then Add the tomato and pepper paste and mix.
Add the Squash, potatoes, roasted red pepper, chicken broth, water and salt.
Bring the soup to a boil and then reduce heat. Simmer until the vegetables are soft, about 30 minutes.
Use a hand blender to puree the soup. Set aside.
To make the hot pepper sauce, melt butter or heat olive oil in a small saucepan.
Add the hot pepper paste and pepper flakes to the butter or oil and cook for 1-2 minutes, stirring to break up the pepper paste.
Pour the soup into bowls and garnish with hot pepper sauce.

Serves: 4-6

Prep Time: 30 Min.

Cook Time: 40 Min.

Total Time: 70 Min.

Cuisine: American