Roasted Butternut Squash, Yam and Red Pepper Soup

As the air turns crisp, it’s natural to crave our favorite comfort foods. Instead of reaching for mac’n cheese, gather the ingredients to make this mouthwatering soup. Then, while you’re binge-watching your favorite show, you’ll feel guilt-less pleasure with a bowl of warm soup in hand. Be sure to make enough to freeze for those cold nights ahead when you’re too tired to cook!

The main flavors of this soup are the squash and yam, with just enough roasted red peppers to add some punch. If you’re in a rush, use a jar of fire-roasted red peppers, a box of cubed butternut squash and microwave the yams to cut prep time to under an hour. 

This rich, golden puree is bursting with color, flavor and flavonoids! (Flavonoids are the red, orange and yellow pigments found in vegetables and fruit). These colorful nutrients strengthen immunity and reduce inflammation. The red peppers are rich in vitamin C and the olive oil enhances the absorption of beta-carotene, while activating powerful anti-cancer mechanisms within your body. 

If you don’t have all the spices on hand, drop by a natural foods store where bulk spices are available for purchase at a much lower cost than bottled ones. Buy just a small amount of fresh spices to learn how these “flavor bombs” bring out the best of the other ingredients. Plus, spices and herbs are loaded with essential oils and phytonutrients that support strong immunity.

This soup is equally delicious served hot on a cold winter night, or at room temp in shot glasses as an appetizer for a summer dinner party. Enjoy!

Roasted Butternut Squash, Yam and Red Pepper Soup

Serves 8 in 60 minutes