Butternut Soup with Red Pepper Mousse

Prep Time

​ minutes

Total Time

​ hour

Chilling Time

2 - 3
​ hours


6 - 8

En Español​​

For the mousse
  • 2 12-oz jar, roasted red peppers, drained, rinsed, and patted dry
  • 2 tablespoons extra-virgin oil
  • 2 teaspoons sherry vinegar
  • 1 teaspoon Spanish smoked paprika
  • ½ teaspoon salt
  • 1 teaspoon unflavored gelatin
  • ¼ cup water
  • 2/3 cup heavy cream
For the Soup
  • ​3 tablespoons extra-virgin olive oil
  • ​4 carrots, cut into 1-inch slices
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 4 - 4½ butternut squash, halved, seeded, peeled and cut into 1-inch pieces. (about 9 cups)
  • ​1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 ½ cups water
1 - In a food processor or blender. mix the peppers, oil, vinegar, salt, smoked paprika and puree until very smooth.
2.  In a small pot sprinkle gelatin over ¼ cup of water and let stand for 1 minute to soften. Heat the gelatin mixture over low heat, stirring until the gelatin is dissolved, remove from heat and gradually whisk in the pepper puree.

3.  In a small bowl beat the cream with an electric mixer at medium speed until it forms soft peaks, gently fold in the pepper and gelatin mixture.  Cover with plastic wrap and refrigerate until set, at least 2 hours before serving.
4.  In a large 6 – 8-quart saucepan heat the oil over medium heat. Add the garlic, chopped onion, carrots and bay leaf, gently sauté, stirring occasionally, for 4 minutes.  Add butternut squash, cumin, salt and black pepper, and cook stirring occasionally for about 10 minutes.
5.  Add the water and bring to boil, reduce heat to medium-low cover the pot and simmer for 35 to 40 minutes or until vegetables are very tender.
6.  Discard bay leaves, blend soup in batches in blender until smooth.  Top each serving with 2 tablespoons of mousse.

Cook's Notes

  • If you like to give a different flavor to the soup, you can use 1 teaspoon of thyme

  • The mousse can be refrigerated for 2 days.

  • The soup can be prepare with 2 days ahead, cool uncovered, then refrigerate cover