I roasted a butternut squash two days ago, and then I was too lazy to do anything with it. I had good intentions… Follow through was terrible. That happens sometimes. Meh.
Good thing it was still fresh this afternoon, because I finally got the will to do something with it. I was inspired by one of my old local favorite restaurants back in Jacksonville, Fl, called Biscotti’s. They have this amazing roasted red pepper and sweet potato soup that I would order every time I went there. Now I live in central New York, but even if I were back in FL, I still wouldn’t be able to have it, due to my new found corn allergy. Thank goodness I figured out how to make something similar!
- 1/4 large Vidalia onion, chopped
- 1 clove garlic, minced
- 1 Tbsp avocado oil
- One roasted red pepper, chopped
- Medium butternut squash, roasted
- 2 cups vegetable broth (corn safe, gluten free)
- 1/2 tsp sea salt
- Dash of turmeric
- Heat oil over medium heat, sautée onion and garlic until soft.
- Add the roasted red pepper and about 1/2 cup of the vegetable broth. Bring to a boil and allow to simmer for a couple of minutes.
- Add the scooped out butternut squash. Purèe all of the ingredients together using a stick blender, or carefully pour it into a food processor. While blending, slowly add the broth bit by bit, until the soup reaches a smooth consistency.
- Garnish with a strip of roasted red pepper and a sprinkling of chives. Enjoy!
I was so happy to find this brand of roasted red peppers that was safe for me! It’s the small things. 😉