Acorn Squash & Bell Pepper Soup

My mother always told me that the best way to ward off sickness was to eat colourful food and get enough sleep. If you’re a student like me, colourful vegetables are probably easier to come by in November than plentiful sleep. Even if you can’t combine this soup with eight hours of slumber, you have a good chance of making it through November without catching that cold everyone seems to have right now.

If the photo doesn’t make it clear enough, this soup is bright. I used orange bell peppers, but for a stronger orange colouring, I suggest using red bell peppers. Other substitutions are endless–butternut squash or pumpkin could be substituted for the acorn, and turnips or rutabagas could take the place of the carrot. I originally planned to serve this soup with sour cream, but found it unnecessary, given the creaminess of the squash. I do, however, recommend topping the soup with bits of toast or, for meat lovers, bacon.

Acorn Squash & Bell Pepper Soup (adapted from My Kitchen Affair)

Makes 6 portions

3 tablespoons olive oil

1 medium onion, diced

1 acorn squash, peeled, halved, pulp/seeds removed, and diced

2 bell peppers, diced

2 garlic cloves, diced

1 large carrot, peeled and diced

3 teaspoons red pepper flakes

3 cups vegetable stock

Salt and pepper, to taste

Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the bell peppers, garlic, squash, and carrot, and let cook for 5-10 minutes. Add the red pepper flakes and cook for an additional 1-2 minutes. Add the vegetable stock, bring the whole mixture to a boil, and turn down to a simmer. Let the soup simmer for roughly 15 minutes, or until the squash and carrots are very soft. Using an upright or immersion blender, blend the soup until smooth. Add salt and pepper as necessary, reheat the soup to a quick boil, and serve. Enjoy!


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