Episode 47: Roasted Bell Bell and Butternut Squash Soup


  • 3 pounds butternut squash
  • 1 red bell pepper
  • 1 can vegetable broth
  • 1 tablespoon nutmeg
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • Olive oil, for drizzling

Special Equipment:

  • Blender


  • Cut the butternut squash in half and scoop out the seeds
  • Cut the bell pepper in half and remove seeds
  • Put the butternut squash and bell pepper on a baking sheet lined with aluminum foil
  • Drizzle some olive oil on the butternut squash and bell pepper
  • Roast the squash and bell pepper in an oven at 375 degrees for 45 minutes
  • Scoop the squash out of the skin
  • Saute the shallots with some olive oil in a pan
  • Add the garlic when the shallots become tender
  • Put all the ingredients in a blender and blend until smooth
  • Serve hot in a bowl