Today is new recipe day here at The Peachee Pear and it also happens to be Halloween. I can’t mention enough how excited I am for Halloween this year. It is Emma’s first time going trick-or-treating and I can’t wait to see her reaction. Can’t wait to have her experience her first time asking for candy and seeing all the other kids in their costumes. And since we are talking about costumes, I should mention that hers was chosen by herself last week. Yes, I finally got around going to find her a costume and as soon as she saw the first one at the store she wanted it. It’s one of her favorite characters from her favorite shows and she immediately screamed the name followed by “Mine!” (lol). I will leave you in suspense for now as to what I’m dressing her up as. Head to my Instagram (thepeacheepear) and stay tuned for some pictures or you can also catch a recap I will be posting here on the blog in regards to our fall activities so far.
Aside from it being Emma’s first time trick-or-treating, I am also excited about all the candy. I love chocolate candies like M&M’s and Snickers. I’m going to be honest, I’m definitely looking forward to raiding my daughter’s candy and enjoying some myself. Don’t judge me, yow know you will be doing the same exact thing. We will all be eating candy for the next few days to the point we won’t even realize we are eating it. During the next few weeks we will be randomly finding pieces of candy in random places and we will eat it! It’s been a while since I been trick-or-treating myself but I definitely remember it being this way.
Now that we have all admitted that we will be munching on Halloween candy until we can’t see another piece of candy anymore, I thought I’d share a recipe for a good fall soup that can help us all detox from all that sugar. This is my favorite fall/winter soup and I make it almost on a weekly basis during the cold season. It is the perfect hearty soup to stay warm and to clean your system after holidays like this one or all the ones coming up where we eat well everything!
I absolutely love soup in general and can eat it everyday. It’s also one of my go to things to make for meal prep during the fall and winter. Having a good amount of soup in the fridge comes in handy for a quick lunch or an easy light dinner. Emma is also a big fan of soups so it makes it a lot easier when I have no idea what to make for her meals or we’ve had a long day and had no time to get a big dinner together.
Getting back to this particular soup, it is certainly a crowd favorite. I make it very regularly so not just my husband and daughter have been able to enjoy this soup. I’ve made it for many family and friends and they all seem to love it. I think the best part of this soup is that while it is clean and healthy it is still very rich and tasty. I let it simmer as long as I can for all the flavors to blend in together. You can leave it simmering for just 15 minutes if you’re in a hurry, but the longer the better. I love to make it along with my Mini Cauliflower Crusted Grilled Cheese with Spinach. It pairs up perfectly and makes for a full and balanced dinner.
Another great thing about my Roasted Red Pepper Butternut Squash Soup is how easy it is to make. Seriously it almost cooks itself. Just throw all the veggies in the oven, let them roast, blend them along with the broth, spices and milk, throw it in a pot, bring it to a boil then let it simmer. Super tasty soup without much effort. I also roast the squash with the skin on. Once it comes out of the oven I let it cool enough that I can handle it with my hands and peel it right off. Comes off very easily this way.
To add a little more flavor to this recipe you can use cayenne pepper. In the past I would always add just a bit. Cayenne pepper is super spicy and just a pinch is more than enough. Now that I have a baby and make this soup for the whole family I omit the cayenne. I would recommend the same if you have kids and they’re having some too. I’ve made the mistake of adding too much cayenne pepper to my soup before and it was impossible to eat. Even a little could be too much spice for children specially a baby.
If you have an infant you can also make this soup for them. Just omit the spices and milk. Use some homemade vegetable broth if possible. If you have already introduced these spices to your baby just omit the salt and milk. To make it for the whole family to enjoy with an infant at home, blend together first the ingredients your baby is able to have. Take out enough for the baby and simmer on its own. Add remaining ingredients, blend more then simmer on a different and larger pot.
So tomorrow once Halloween is officially over, head to the grocery store and get all the ingredients you need for this soup. Make a large batch and store it in your fridge or freeze any amounts you won’t be using right away. Have this for your lunches and/or dinner for the next few days to help you detox from all the Halloween candy you consume today. Or, maybe wait until the candy is gone and detox then. Or just make this soup right away because it is that delicious and you just have to try it! Either way, hope you guys have a fun and safe Halloween!!
Ps. Enjoy those candies guilt free. Halloween comes around once a year and it’s ok to indulge once in a while!
Roasted Red Pepper Butternut Squash Soup
- 1 butternut squash
- 2 red peppers
- 5 garlic cloves
- 1/2 white onion
- 1 tsp fresh grated ginger
- 1/2 tsp turmeric
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried parsley
- pink salt to taste
- 1/4 tsp cayenne pepper (optional)
- 2 cup vegetable broth
- 1 cup coconut milk
Preheat oven at 350 degrees.
Cut squash half way down the long way. Remove insides and coat with olive oil. Place in oven for 25 minutes.
Cut peppers and clean insides as well. Rough chop and coat with olive oil.
Rough chop half onion. Leave garlic cloves whole. Coat all with olive oil.
Place in oven along with squash for another 20-25 minutes.
Let cool for a few minutes. Peel skin off of squash.
In a high speed blender, puree broth, roasted squash, peppers, onions, garlic, ginger, turmeric, cumin, paprika, oregano, salt, parsley and cayenne if using.
Add milk and blend more until smooth consistency is reached.
Add blended soup to large sauce pan and bring to a boil.
Turn heat to low and cover soup. Let simmer for 15 minutes.
Serve and garnish with raw pumpkin seeds.