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Sweet Pepper & Butternut Squash Soup

Created By: Serena Varghese

Serves

4Sweet Pepper & Butternut Squash SoupServes 4

Prep Mins

1010 Mins 45 Mins 55 Mins

Total Mins

45

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Ingredients

3 Sweet Bell Peppers, sliced
4 cups butternut squash, peeled & cubed
1 head of garlic
1/4 tsp sea salt
1/2 tsp black pepper
1 tsp ground turmeric
2 tbsp Extra Virgin olive oil
1/2 cup broth
4 small Sourdough Boules
1/4 cup shredded cheddar cheese
Fresh herbs, for garnish

Directions

  1. Preheat oven to 400F and line a large baking tray with parchment paper.
  2. Spread Sweet Bell Peppers and butternut squash on baking tray in a single layer, ensuring they don’t overlap.
  3. Trim about 1⁄2 inch off the top of the bulb of garlic to expose the cloves and place in the center of the baking tray.  Add olive oil, salt, black pepper, and turmeric over all vegetables.
  4. Bake for 35 minutes then remove from oven and allow to cool.
  5. Transfer to a blender and add broth and blend until a smooth consistency is reached.
  6. Cut a slice off the top of each sourdough bread boule and hollow out the inside, leaving 1/4-inch-thick shell. Fill with soup, top with cheese, top with the removed slice and transfer to the oven to bake for 10 minutes.
  7. Carefully remove from oven, garnish with fresh herbs and enjoy.

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