This has been on repeat at our house this fall! I’ve made two huge batches already and froze them in individual servings to warm up for lunches! Great for a busy day! Pre-made soups are a staple in our freezer during the chilly months! Easy to grab and much better than a frozen burrito!
The first batch I made I ran out of chicken stock and subbed spiced apple cider and it was the perfect balance of sweet and savory. Sometimes those mistakes turn out to be genius! In this case it totally made the soup! I topped ours with crumbled bacon and matchstick apples for presentation and it was a hit!!
Curried Butternut Squash + Red Pepper Soup
- 1 medium butternut squash seeds and membrane removed, cubed
- 2 red bell peppers seeds removed, cubed
- 4 cloves garlic whole
- 1 small yellow onion cubed
- 2 tbsp avocado oil
- 21 seasoning salute
- Garlic powder
- Salt and pepper to taste
- 3 cups chicken stock
- 1 cup spiced apple cider no added sugar
- 2 tsp curry powder
- Dash of cinnamon
Preheat oven to 425. Layer a baking sheet with parchment paper. Spread squash, onion, garlic and peppers out evenly and drizzle with avocado oil. Stir evenly to coat.
Sprinkle with 21 seasoning salute, garlic powder, salt and pepper to taste. Place in oven and roast for at least 30-40 minutes stirring half way, until onions are caramelized.
Once caramelized remove from oven and blend in two batches with chicken stock, apple cider and curry powder in a high powdered blender.
Transfer to a medium stock pot and heat to boiling.
Adjust seasonings if needed. Lower heat to warm.
Sprinkle with cinnamon before serving. I topped ours with bacon and matchstick apples. It was delish! Enjoy!