Butternut Squash, Potato, and Roasted Pepper Soup

Butternut Squash, Potato, and Roasted Pepper Soup
Barbara Kiebel

Ingredients

  • Anaheim or poblano peppers
  • 1 Tablespoon  unsalted butter
  • 1 Tablespoon  olive oil
  • medium-sized onions, chopped
  • cloves garlic, minced
  • butternut squash, peeled and cubed
  • medium-sized Yukon Gold potatoes
  •   Two 32-ounce cartons chicken stock
  • 1/2 Teaspoon  cumin
  •   1/2-1 teaspoon cayenne
  • 2 Teaspoons  salt, plus more to taste
  • 1/2 Teaspoon  pepper, plus more to taste

It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat!

Serve and garnish with sour cream, avocado, onion, and red pepper.

See all butternut squash recipes.

Directions

Preheat the broiler. 

Place the peppers under the heated broiler and cook them until the skin has turned dark brown, about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, and close the bag until they feel warm to the touch, about 5 minutes.

Remove them from the bag and peel off the skin, remove the stem, and remove the seeds, if desired. Chop into large chunks and set aside.

Melt the butter and olive oil in a medium-sized skillet. Add the onions and cook over medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too quickly. Add the garlic in the last minute of cooking and watch carefully — it should get cooked to a slight brown but no more since it can easily become bitter.

Put the squash, potatoes, peppers, and half of the onions into a slow cooker with the stock, cumin, cayenne, salt, and pepper. Cook on high for 4 hours or overnight on the low.

Use an immersion blender or regular blender to blend all of the ingredients together and return the soup to the pot. Season with more salt, pepper, and cayenne, to taste. Add the rest of the onions, reserving a few spoonfuls for garnish. 

Nutrition

Calories per serving:

195 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

10%

Servings:

10
  • Fat 5g 8%
  • Carbs 32g 11%
  • Saturated 2g 8%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 8g 15%
  • Cholesterol 8mg 3%
  • Sodium 734mg 31%
  • Calcium 52mg 5%
  • Magnesium 52mg 13%
  • Potassium 832mg 24%
  • Iron 2mg 10%
  • Zinc 1mg 5%
  • Phosphorus 132mg 19%
  • Vitamin A 291µg 32%
  • Vitamin C 73mg 122%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 5mg 23%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 45µg 11%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 6µg 8%
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