This is the best homemade vegetable soup and it's easy too! Made with butternut squash, carrots, potatoes, red bell peppers, onions, and garlic. Creamy and delicious!
Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3-4 minutes. Add garlic and continue cooking for another 30 seconds.
Add all vegetables (butternut squash, potato, carrots, red bell peppers), chicken broth, tomato paste, bay leaf, salt, and pepper. Bring to a boil. Cover and reduce heat to low and simmer for 20-25 minutes or until vegetables are soft.
Remove soup from heat and discard bay leaf. Puree using an immersion blender or a regular blender (in 2-3 batches) until smooth.
Return soup to the pot, stir in heavy cream (or half & half), and keep soup warm on lowest setting.
Serve and top with shredded Parmesan cheese, paprika oil (recipe below) and toasted pumpkin seeds, if desired.
Place extra-virgin olive oil, paprika, and a pinch of salt in a small microwave-safe dish. Heat for 20 seconds or until warm. Stir and allow to steep for 15 minutes. You can use the oil as is or strain it using cheesecloth or a coffee filter if you wish.
This soup freezes well when stored in an airtight container.