I LOVE butternut squash, I love it that it’s naturally sweet and healthy, it’s also nutritious, it has 4 times the recommended amount of vitamin A and half the amount of vitamin C as well, as indicated here. I felt like making something comforting and delicious for dinner the other day so this was it and thank goodness, this roasted pepper butternut soup has become a family favorite!
Ingredients:
1 Butternut squash
1 red bell pepper
1 tsp Bragg’s liquid aminos
1 tsp Himalayan salt
1 tsp ground fresh ginger
1 tsp cinnamon
1 small branch of rosemary
1 cup of vegetable broth (or more if too thick)
1 tablespoon olive oil
Instructions:
Preheat your oven at 400 degrees. Roast the bell pepper in the oven turning every 10 minutes until all sides are charred. Peel and chop the butternut in chunks and sprinkle with cinnamon and add rosemary. Place in a pyrex with about 1 inch water, cover with aluminum foil and bake for about 30 – 40 minutes until the squash is completely cooked. (Bake both the bell pepper and the squash at the same time). Set the bell pepper aside, place in a bowl and cover with a towel for 10 minutes. When the butternut squash is baked completely, take out of the oven and let cool for a few minutes. Place in a food processor or blender, add the ginger, the cup of vegetable broth or water and blend until smooth. If it’s too thick you can add a bit more broth or water. Peel the bell pepper, chop in half and take the seeds out. Place the bell pepper in the blender and continue to blend for about 5 minutes until completely smooth. Add aminos olive oil and salt. Serve and enjoy!
