Roasted pepper and peanut squash soup
I think that making soups is one of the best things about cooking in the fall. And squash soups are my absolute favorite! Honestly, this roasted pepper and peanut squash soup is my new busy week time saver!
Today I tried a new squash, the Delicata squash, called also the peanut squash. It’s sweeter then other squashes, and paired with roasted red peppers tastes amazing! And this is such a great recipe for one of those busy evenings! Because while the peppers are roasting, I cut the squash, and while the soup is simmering, I have time to take care of other things, like read to my daughters!
And while I like my soups hot and spicy, my kids prefer them just warm enough and mild. So with this soup I leave all the fixings on the table, so everyone can spice it as they wish! My kids pick a bit of cumin seeds and a bit of crumbled feta, while I add lots and lots of cumin, some grounded ginger and lot’s of Sriracha souse! And my hubby loves adding some fresh cilantro and bit of cream.
What you’ll need:
– 3 red bell peppers
– 1 carrot
– 1 medium peanut squash
– 1 litter of organic chicken broth
– olive oil
Fixings:
– cumin seeds
– Sriracha souse
– fresh cilantro
– cream
– crumbled feta
Cut the bell peppers in big slices, the carrot in a couple of pieces,add a drop of olive oil and let it roast on 400F for around 20-25 minutes. Meanwhile cut your squash in cubes. Put it in the pot with chicken broth, and cook until soft. Add roasted peppers and carrot, and mix it all together with a hand mixer. Let it simmer all together for a couple of minutes before serving.
You can either add spices in a pot, or let everyone choose how they want it, sweet or spicy. here are my best tried and tested ways of adding more taste:
1. Add some cream and garlic croutons.
2. Add cumin seeds, cilantro and Sriracha.
3. Add some crumbled feta.
Or simply enjoy it as it is, sweet and comforting!
Make sure to make a double batch and freeze half, as I’m sure you’ll love finding this roasted pepper and peanut squash soup, ready to serve on one of these busy weeknight evenings!
