Butternut Squash and Roasted Red Pepper Soup #SundaySupper

Butternut Squash and Roasted Red Pepper Soup

Butternut Squash and Roasted Red Pepper Soup tastes great on cold winter day. Skip the cream and enjoy a lighter version that is smooth and naturally creamy.

This week Sunday Supper sheds the calories, extra fat and resolves to eat light. Thanks T.R. from Gluten Free Crumbley for hosting this event!

Many of us resolve to eat lighter, but what does that mean?

More salads? Depending what toppings those tossed salads include, you could be making less than lighter meals. Rich dressings, fatty meats like bacon (delicious yes I know, still…), nuts, sweetened dried fruit, and buttery croutons can contribute to defeating your goal.
Remember all things in moderation.

Soup recipes hide all kinds of hidden calories. These are things we don’t think about. Butter in the roux, heavy cream instead of milk, meat based broth not labeled non-fat or low-fat, even beet sugar in some flavor enhancers for stews.

Remember all things in moderation.
Read labels. Today’s food labels are more informative than ever.

Eating lighter doesn’t mean sacrificing flavor.

Here’s a breakdown of my changes to my recipe for Butternut Squash Soup.

I recommend adding new spices to your dishes. I’m not a chilihead or fan of spicy, hot dishes. A dash of heat is good. White pepper worked perfectly for this soup. A little coriander and allspice added warm undertones.

Introducing different vegetables to your classic soup recipes can be just the change it needs.
I added roasted red peppers to my butternut squash soup on a whim. I sneak pureed veggies into soups as thickeners a lot. Bits of red pepper added texture as well as color.

Ditch the cream. As much as I love cream in soup, this recipe didn’t really need the extra calories. If you miss the dairy aspect, try adding a dollop of plain yogurt to your bowl.

Here is the finished version. What spices would you add to switch this soup up a bit and still keep it light?

Butternut Squash and Roasted Red Pepper Soup close up

5.0 from 3 reviews
Butternut Squash and Roasted Red Pepper Soup
 
Author:
Ingredients
  • 4 cups roasted butternut squash
  • ½ cup chopped roasted red peppers
  • 1 cup vegetable or non-fat chicken broth
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon coriander
  • ⅛ teaspoon allspice
  • salt to taste
Instructions
  1. Place squash, red peppers and broth in a 2-quart or larger saucepan. Puree with an immersion blender or puree in standard blender before adding to saucepan.
  2. Stir in spices, adjust as need to taste .Heat over low-medium heat until thoroughly heated.
  3. serve alone or with a dollop of plain non-fat yogurt.

Lighten up your meals this year with some great menu ideas from the Sunday Supper Group!

Bright Beverages

Blissful Breakfast Items

Appetizing Starters

Savory Soups and Sides

Marvelous Mains

Delightful Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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