Tight Wad in Utah: Butternut Squash Soup Recipe

Thursday, October 11, 2012

Butternut Squash Soup Recipe

Last night I made my favorite autumn soup!  I got the recipe from a friend but have made some slight changes to it since then. 

My version calls for:
1 medium sized butternut squash, peeled, seeded and nicely cubed.
1 roasted red pepper (I either roast my own or use a the canned roasted peppers from a jar.)
1 medium sized carrot
1/2 of an onion
32 fluid ounces of chicken stock (or chicken broth or water)
1 chicken bouillon
Crush Red Pepper Flakes to taste

I boil it all together  until the vegetables are tender, then I blend it all together!
We add some crush red pepper flakes to our own soup bowles.  I add this last because I don't add any heat to my toddler's soup :)


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Anonymous said...

Great looking recipe. I make a soup like this but never with roasted red pepper. I cant wait to try this out. Thanks for posting.

Aimee said...

Looks yummy! I also love the addition of red pepper. I'll have to try this! :)