Fireworks Chefs Butters Roasted Butternut Squash and Red Pepper Soup with Chipotle Tomato butter

As the weather cools I like to start making soups. And what better kind to make for a cozy evening than a meatless one with lots of hearty fall flavors. I like to roast all of the vegetables first. It sweetens them up and caramelizes the outsides. I'm known to use a deft hand with the fresh herbs here too. Don't be afraid to put a nice hearty blend in. Whatever you have on hand will do. Some of my go to's for roasting butternut squash are sage, rosemary and thyme. 

Photo Cred: Tina Witherspoon


For roasting the vegetables:

1 pound butternut squash, peeled, seeded and coarsely chopped

4 sweet red peppers, seeded and coarsely chopped

2 Tbs EVOO

1 tsp salt

1/2 tsp pepper

1 1/2 tsp chopped fresh sage

1 1/2 tsp chopped fresh rosemary

For the soup:

2 Cups Vegetable broth

1/2 cup minced onion

2 Tbs chopped fresh cilantro

1/2 butter burst of Fireworks Chipotle Tomato Butter


Heat oven to 400. Place a sheet of parchment paper on a baking sheet. Mix EVOO with vegetables, herbs and seasonings in a medium bowl. Transfer to the baking sheet. Bake for 20 minutes. Take out and stir and bake for another 10 minutes. Vegetables should have some crispy edges and will be fork tender.

When the veggies are done take out and set aside. Over medium heat, mix in minced onion and the chipotle tomato butter. Saute the onion until softened, about 7 minutes. Add the roasted veggies then add the broth a cup at a time (to keep the splattering to a minimum) while you mash the veggies with a potato masher. If you like a smoother soup use an immersion blender. Cook until well heated, about 20 minutes. Salt and pepper to taste. Garnish with cilantro. Sizzle. Spread. Boom.