Creamy Butternut And Roasted Red Pepper Soup
Preheat oven to 400 degrees F
1
Drizzle oil on baking sheet
2
Spread out butternut squash cubes, red bell pepper, and peeled garlic cloves.
3
Drizzle with a little more oil, salt, and pepper
4
Bake for 30 minutes, or until softened and browned around the edges.
5
Meanwhile, heat chicken stock in a large pot.
6
Remove vegetables from oven and let cool.
7
Add vegetables to blender with a little stock and blend until smooth.
8
Add blended vegetables to hot stock and cook until smooth.
9
Add red pepper flakes, salt, pepper and cream. Cook and stir until hot.
10
Check out: how to peel and dice butternut squash
11
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