Reader recipe  Roasted Red Pepper and Butternut Squash Soup
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Roasted Red Pepper and Butternut Squash Soup

This recipe forms a concentrate for the soup which can be stored in the refrigerator.

By maguired55

Source: maguired55

Recipe3 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 Minutes
  • Cook time 1 hour (approximate)


  • 1 1butternut squashbutternut squashes, peeled and cubed
  • 1 1chopped onion
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 1peeled appleapples, cored and chopped
  • Homemade Chicken Stock, (enough to cover indredients in pan)
  • 2 slices 2slicesthick Italian bread or Belgian Bread
  • 2 2roasted red pepperroasted red peppers
  • 1 tsp 1tspolive oil
  • 1 tsp 1tspchopped garlic


Place squash, onion, apple, salt and pepper in stock pot. Add homemade chicken stock to cover. Place bread slices on top and simmer until everything is soft. Remove from heat and let cool. Add skinned red peppers, olive oil and garlic. Blend in blender or with immersion blender. To serve, add concentrate to pot with 5% cream to taste. If a lighter soup is desired, add milk, or a combination of milk and cream. Heat thoroughly and enjoy on a brisk fall day!

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