Philadelphia, PA - About a month ago I was at Bloomingdale’s at The Shops at Riverside in Northern New Jersey to do a food demonstration for a women’s event. I was asked to feature recipes that would be great for Thanksgiving, but with a healthy lean. So, I cooked up a Winter Squash & Pepper Soup recipe. The soup was one of three recipes I prepared that evening. Needless to say, that soup stole the show.
So, as we are nearing the Thanksgiving holiday, I wanted to make the recipe available so you can add some seasonal warmth to your holiday table. And who doesn’t love butternut squash with its savory, rich, and creamy flesh?
Check out the recipe below for the perfect start to your Thanksgiving eats!
Winter Squash & Pepper Soup
- 2 medium butternut squash, rough cubed Winter Squash & Pepper Soup with Toasted Pumpkin Seeds in Black Bowl
- 2 yellow bell peppers, rough cubed
- 1 medium sweet onion, rough cubed
- 1 cup light cream
- 1 tablespoons pumpkin seeds, roasted and shelled
- 1/3 teaspoons ground allspice
- sea salt to taste
- ground black pepper to taste
- water (to cover)
- Place butternut squash, bell pepper and onion in a large dutch oven, cover with water, and bring to boil. Boil for about 20 minutes.
- Remove from stove and let cool. Do not discard water!
- Using a blender, in batches, add cooked butternut squash, bell pepper, onion and water from boiling, and puree.
- Repeat until all the vegetables are pureed.
- Save any remaining water to the side.
- Pour pureed vegetables back into dutch oven and cook at medium heat for 12-15 minutes, stirring periodically.
- Stir in light cream and cook for 5-7 minutes.
- Add allspice, sea salt and pepper to taste and stir.
- Cook for an individual 3-5 minutes (add more water if needed/desired).
- Remove from stove and serve.
- Dress individual servings with toasted pumpkin seeds.