Squash and Grilled Bell Pepper Soup with Maple Pecans and Pomegranate

Squash Soup
Squash and Grilled Bell Pepper Soup with Maple Pecans and Pomegranate | veganblondes.com

I had a bunch of kabocha squash left from my Ital stew and wanted to make a nice fall squash soup. I used two bell peppers also to make it more interesting, and decided to grill them prior in order to add more depth. This is an easy recipe that’ll provide you with a nice change of flavors, thanks to smoked paprika. The pomegranate seeds bring a freshness and the maple pecans, a nice sweet/spicy crunch. You can totally use butternut squash, or any other winter squash to make this squash soup.


  • 2 bell peppers, grilled
  • 1 tablespoon grapeseed oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 6-7 sprigs of thyme
  • 1/2 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 4 cups kabocha squash (or any winter squash), diced
  • 1 cup sweet potato, diced
  • 1 teaspoon sea salt
  • Seeds from 1 pomegranate

Maple Pecans

  • 1/2 cup pecans
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon brown sugar
  • Pinch of salt
  • Pinch of cayenne

For the Soup

To grill the bell peppers, cut them in half and remove the seeds. Brush them lightly with olive oil and season with a little bit of sea salt. Put on the hot grill and cook, turning occasionally until charred in spots and tender, about 15 minutes. Let cool. When cool enough to handle, chop into smaller chunks.

In a soup pot, heat up the grapeseed oil over medium heat. Add the onion and sauté until tender, about 3-4 minutes. Add the garlic, jalapeño, and thyme. Sauté while stirring for 1 minute. Add the smoked paprika and stir until well coated. Add the vegetable broth, the squash, and the sweet potato. Bring to a boil, lower the heat to a lively simmer, and let cook until the squash and potatoes are tender, about 18-20 minutes. Add the grilled red peppers and the salt, and cook for 5 minutes more. Taste and adjust seasonings. Remove from the heat and let cool 20 minutes.

Transfer to a blender (or use an immersion blender) and purée until desired consistency.

For the Maple Pecans

Heat oven to 350°. Combine the maple syrup, brown sugar, salt, and cayenne in a small bowl. Add the pecans and stir until they are well-coated. Place the pecans on a parchment lined baking sheet and place in the oven for 10 minutes, turning the pecans half way through cooking time. Remove from the oven and let cool.

Serve the soup with the pecans and the pomegranate seeds. Bon appétit!



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