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Roasted Red Pepper, Carrot & Squash Soup With Thyme
Recipe Intro From thedaleyplate
Quick, Easy
1 butternut squash (about 2 lbs) peeled, seeded and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1/2-inch rounds
2 large red peppers, seeded and quartered
2 medium yellow onions, peeled and chopped
2 cloves garlic, roughly chopped
4 cups stock (I used chicken stock)
1 tablespoon fresh thyme
2 tablespoons olive oil
Salt and pepper


Preheat oven to 400 degrees. Place squash, carrots and red pepper on a rimmed baking sheet. Drizzle 1 tbsp olive oil over vegetables and season with salt and pepper. Toss to coat and roast until vegetables are lightly browned, about 30 minutes, rotating baking sheet halfway through cooking.

In a large saucepan, sauté onions, garlic and thyme on medium heat until the onions are translucent. Transfer roasted vegetables to the saucepan and add stock. Simmer with lid on until vegetables are very tender, about 15 minutes.

Using a blender and working in batches, puree the soup, transferring pureed portions to a clean pot; season with salt and pepper. (The soup can be covered and refrigerated for up to 4 days.) -@thedaleyplate