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Test Kitchen Approved

Butternut Squash and Roasted Pepper Soup

Recipe By Creative Culinary, Savory Spice customer

Recipe By Creative Culinary, Savory Spice customer

A delicious soup, perfect to warm you up during the late autumn months.

Serving Suggestions

Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions. For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.

Ingredients

4 Anaheim or Poblano peppers

2 Tbsp. olive oil

2 medium onions, chopped

2 cloves garlic, minced

1 butternut squash, peeled and cubed

4 medium Yukon Gold potatoes

0.4 each *8 cups vegetable or chicken broth


1.5 tsp. LoDo Red Adobo

2 tsp. Kosher Salt


Savory Spice ingredients in this recipe

  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

    View full details
  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

    View full details

Directions

Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.