This vibrant butternut squash and red pepper soup made with roasted vegetables is a super-easy, cozy winter soup.
This beautiful and delicious roasted red pepper and butternut squash soup is perfect for cold autumn and winter days. Butternut soup is always amazing, but add some roasted red bell peppers, and you will have a whole new taste experience.
Not to mention that the dish will be so orange-red and pretty. That makes it also suitable for serving guests. A beautiful starter for Christmas or Thanksgiving dinner or a hot, healthy, and comforting meal any day of the week.
Try more creamy winter soups: Carrot and Lentil Soup, Pumpkin Orange Soup, or Red Cabbage Soup.
What do you need?
Vegetables: butternut squash, red bell peppers, carrots, onions and garlic.
Liquids: chicken or vegetable stock and single cream. I use turkey or chicken stock/ bone broth most of the time, but vegetable stock is fine as well. Either homemade or bought and good-quality.
Spices: sweet and smoked paprika, chili flakes or cayenne pepper to taste, a little lemon juice, and sugar. I would not leave out the lemon juice and sugar. Even if the quantities are so small, you would think they would not matter. But they do!
See the recipe card for full information on ingredients and quantities.
Try more recipes with butternut squash: Squash Lasagna with Lentils, Butternut Squash and Sausage Stew, Roasted Squash Slices, or Butternut Squash Fritters.
Vegan version
Use vegetable stock instead of chicken and replace the single cream with plant-based cream.
For a change, use 1 can of coconut milk and only 4 ยผ cups/ 1 liter vegetable stock. Absolutely delicious, we had that many times as well.
How to make red pepper and butternut squash soup?
- Step #1: Roast the vegetables. Clean and cut them all into larger pieces. Coat with oil and spices and roast until soft.
- Step #2: Transfer to a pot or into a blender.
- Step #3: Add about half of the stock and puree with an immersion blender. Add the cream as well.
- If you have a blender, use that instead; the butternut squash and red pepper soup will be even smoother. I prefer using a good blender (in my case, the Thermomix), and I love that silky-smooth consistency. Once blended, pour the contents of the blender into a pot.
- Add the remaining stock and the cream. Bring to a boil, reduce the heat, and simmer for about 15 minutes.
- Adjust the taste with lemon juice, sugar, salt, pepper, and chili flakes.
Good to know!
The squash can be replaced with pumpkin, a flavorful kind of pumpkin. Hokkaido (red Kuri squash) has always been my first choice.
You can peel the peppers after roasting them. Many people don't tolerate the peel well, but I just leave it on as I never had any issues with it.
Thickness: I do not like extremely thick soups that feel more like a puree than a soup. However, if you like an even thicker dish, you can slightly reduce the stock amount. Use as much as you like to reach the desired consistency. And, if you would like it to be thinner, use more stock.
How to store?
The roasted pepper and butternut squash soup keeps well in the fridge for 3-4 days; you can reheat it as often as you like. If it thickens slightly in the fridge, add more stock when reheating.
You can also freeze it in airtight containers for up to 3 months.
How to serve?
You can serve the butternut squash and red pepper soup as a starter for a festive meal. Or as a regular soup for lunch or dinner.
What to serve with it?
Toppings: The roasted chickpeas from the Beetroot Salad with Yogurt, crisp bacon pieces from the Jerusalem Artichoke Soup, potato croutons from the Pumpkin Potato Soup, roasted pumpkin, or sunflower seeds.
Do you like this recipe?
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Butternut Squash and Red Pepper Soup
Ingredients
- 750 g/ 1.7 lb 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
- ยพ teaspoon sweet paprika powder
- ยฝ teaspoon smoked paprika powder
- ยฝ teaspoon fine sea salt
- โ teaspoon black pepper
- 1,3 liter/ 44 fl.oz/ 5 ยฝ cups chicken stock Note 2
- 125 ml/ 4.2 fl. oz/ ยฝ cup single or heavy cream Note 3
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- chili flakes to taste
- fine sea salt and black pepper
- chopped parsley optional
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a large baking tray with parchment paper.
- Peel the butternut squash, remove the seeds and chop it roughly, about 2 cm/1-inch large pieces. Deseed and quarter the pepper. Peel and slice the carrots rather thickly. Chop the onions roughly. Peel the garlic cloves but leave them whole.
- Place all the vegetables on the prepared baking tray. Pour the olive oil over them and sprinkle them with paprika, salt, and pepper. Rub well with the hands to coat all over.
- Roast for about 30-40 minutes, tossing halfway, or until the vegetables are tender.
- Place them in a soup pot, add about half of the stock. Blend until smooth and then add the remaining stock and the cream. Alternatively, blend in a blender with about half of the stock and then pour into a soup pot, add the remaining stock and the cream.
- Bring to a boil, turn the heat down and simmer for 15 minutes. Adjust the taste with salt, pepper, lemon juice, sugar, and chili flakes.
- Sprinkle with parsley before serving.
Notes
- The nutrition is calculated with single cream.
- Vegan version: replace the chicken stock with vegetable stock and the dairy with plant-based cream.
- Coconut milk version: use only 1 liter/ 34 fl.oz/ 4 ยผ cups vegetable stock and 1 can of coconut milk (400 ml/ 14 oz).
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