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Butternut Squash & Bell Pepper Soup Recipe

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This recipe for Butternut Squash & Bell Pepper Soup is from Hoscheid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash, peeled and cubed
3 bell peppers (red, yellow and orange), seeded and cut into cubes
1 onion, chopped
1 carrot, peeled and cut into 1 inch pieces
4 cloves garlic, still in the peels
¼ cup olive oil
4 cups veggie stock
3-4 cups chicken stock
1½ tsp salt
1½ tsp smoked paprika
½ tsp red pepper flakes
½ tsp black pepper
1 tsp cumin
shredded asiago or parmesan
Directions:
Directions:
Preheat oven to 400º

Drizzle veggies with oil and sprinkle with seasonings and mix in a baking pan. Bake 40-50 minutes until all is very tender.

Remove from the oven and pick out the garlic cloves, squeeze them out of the peels and put back into the veggie mix.

Puree the veggies in batches with some of the broth until smooth.

Place in large stock pot with the rest of the stocks and heat through. Top with shredded asiago cheese or parmesan.

 

 

 

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