Name: Butternut Squash and Red Pepper Soup
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Ingredients: 1.7 lbs butternut squash; 2 large red bell peppers; 2 large carrots (about 350 g/ 12.4 oz); 2 medium onions (about 150 g/ 5.3 oz); 2 large garlic cloves; 1 tablespoon olive oil; ¾ teaspoon sweet paprika powder; ½ teaspoon smoked paprika powder; ½ teaspoon fine sea salt; ⅛ teaspoon black pepper; 5½ cups chicken stock (Note 2); ½ cup heavy cream (Note 3); 1 tablespoon lemon juice; 1 teaspoon sugar; chili flakes (to taste); fine sea salt and black pepper; chopped parsley (optional)

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This butternut squash and red pepper soup is made with carrots, onions, garlic, and cream. The vegetables are roasted first and then blended with stock until the soup is smooth.

bowl of soup with butternut squash, red peppers, and carrots garnished with parsley.

I make butternut squash soup quite often, but the roasted red peppers make this version a little different. They add sweetness, change the flavor, and give the soup its lovely orange-red color.

The soup is easy to make, although you should allow enough time for roasting the vegetables. Once they are soft, all you have to do is blend them with the stock and cream and simmer the soup for another 15 minutes.

Try the Carrot and Lentil Soup, Pumpkin Orange Soup, or Red Cabbage Soup, too.

Ingredients: 12 + oil, salt & pepper | Prep Time: 25 minutes | Cook Time: 55 minutes | Servings: 4-6 | Difficulty: Easy

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Recipe ingredients
How to make red pepper and butternut squash soup?
Good to know!
Storage
What to serve with it?
Recipe
Butternut Squash and Red Pepper Soup

Recipe ingredients

labeled ingredients for making soup with butternut squash, red peppers, and carrots.

Butternut squash: You will need about 1.7 lb/750 g once it is peeled and deseeded. Try more butternut recipes such as Squash Lasagna with Lentils or Roasted Squash Slices.

Red bell peppers: Two large ones. I don't peel them after roasting, but you can do so if pepper skin bothers you.

Carrots: They add sweetness and help make the blended soup creamy.

Onions and garlic: Peel the garlic cloves but leave them whole so they don't become too dark in the oven.

Stock: I usually use chicken or turkey stock, but vegetable stock is just as good.

Cream: Single or heavy cream both work. You can also use plant-based cream or coconut milk.

Spices: Sweet paprika, smoked paprika, black pepper, chili flakes, a bit of lemon juice, and sugar.

See the recipe card for full information on ingredients and quantities.

How to make red pepper and butternut squash soup?

Prepare: Peel and deseed the squash and cut it into roughly 1-inch/2-cm pieces. Deseed and quarter the red peppers. Peel and thickly slice the carrots, roughly chop the onions, and peel the garlic. Place everything on a lined baking sheet. Add the oil, both kinds of paprika, salt, and pepper, and rub well with your hands.

roasted butternut squash, pepper, and carrot pieces for soup on a baking sheet.

Step #1: Roast for 30-40 minutes, tossing halfway, until the squash and carrots are soft.

roasted vegetables in broth before blending them to a smooth soup.

Step #2: Transfer the roasted vegetables to a large pot and add about half of the stock. Blend until smooth, then stir in the remaining stock and the cream.

Tip: You can also blend everything in a regular blender. I often use my Thermomix because it makes the soup particularly smooth. If using a regular blender, work in batches and be careful with the hot vegetables.

blended soup made with roasted butternut and peppers.

Step #3: Bring the soup to a boil, reduce the heat, and simmer for about 15 minutes.

two bowls with soup with sqush, peppers, and carrots.

Step #4: Add the lemon juice and sugar, then adjust the taste with salt, black pepper, and chili flakes. If the soup is too thick, add a little more stock.

Good to know!

You can replace the butternut squash with another flavorful winter squash or pumpkin. Hokkaido or red Kuri squash is a good choice and doesn't have to be peeled.

Thickness: I prefer this soup a little thinner. Very thick squash soups can feel more like puree to me. Start with the amount of stock in the recipe, then add more if needed. If you like a thicker soup, use a little less stock.

For a vegan version, use vegetable stock and plant-based cream. You can also replace the cream with one 14-oz/400-ml can of coconut milk. In that case, reduce the vegetable stock to 4¼ cups/1 liter. I have made it this way many times as well.

Storage

Refrigerate the soup in a covered container for 3-4 days. It will thicken slightly, so you may need to add a little stock when reheating it.

Freeze it for up to 3 months. Defrost it in the refrigerator and stir it well while reheating.

one large bowl with smooth roasted butternut and red pepper soup.

What to serve with it?

Serve the butternut squash and red pepper soup as a starter or as a light lunch or dinner with bread.

Toppings: The roasted chickpeas from the Beetroot Salad with Yogurt, or potato croutons from the Pumpkin Potato Soup. You can also top it with crisp bacon, roasted pumpkin, or sunflower seeds.

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