Creamy Squash and Roasted Red Pepper Soup

Creamy Squash and Roasted Red Pepper Soup

The Village of Keremeos is located in the south-west corner of British Columbia and is known as an area of productive farmland growing many types of crops. Squash and pumpkins grow in abundance and you can select from many varieties of colorful squash at roadside stands.
There is nothing better in the cold months than a pot of homemade soup! Soups are easy to prepare and one of the best comfort foods out there! I purchased several types of squash at a local road stand at the end of the season at give-away prices and I am keeping them in a cool area so they will last as long as possible.
Today seemed the perfect day to turn one of them into a pot of creamy squash and roasted red pepper soup.  This soup recipe is a guideline and can be seasoned to your own taste. Remember that you can make a small or large pot depending on how many you plan to feed by adjusting the portions.


1 large squash, cut in quarters and seeded (this one was a buttercup squash, but you can use any type you like)
1 Tablespoon butter
1 large onion, chopped
2-3 cloves of garlic, peeled and left whole
1/4 cup pure virgin olive oil
3 cups chicken broth
1 teaspoon salt
1 teaspoon freshly ground pepper
1 340ml jar roasted red peppers (we used Scarpone’s Old Fashioned Fire Roasted Peppers)
1 level teaspoon ginger powder
1/2 cup cream


  1. Preheat oven to 425 degrees F.

    Place quartered butter squash in a foil lined baking dish and drizzle on a little olive oil. Bake for 45 to 60 minutes, or until squash is tender. Remove from the oven and let cool.

    Melt the butter in a soup pot and add the onion and garlic cloves. Sautee a few moments until the onion is soft. Add the olive oil, chicken broth, salt and pepper and let simmer for 30 minutes to bring out the flavor. Remove the garlic cloves. Let cool.
    *Note: this method of removing the garlic cloves is one that we learned from cooking classes in one of our Italian courses. If you want you can mince the garlic instead and leave in.

    Scoop the cooled squash into the processor, add the roasted red peppers and the soup broth with onions.  Puree till smooth. Return to the soup pot, add the cream and bring to a boil, stirring. Stir in the ginger powder. Turn off. Do a taste test and add more salt and pepper to suit your taste.

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