• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About

Where Is My Spoon

menu icon
go to homepage
  • Recipe Index
  • Latest Recipes
  • Sweets
  • How To's
  • About
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • Latest Recipes
    • Sweets
    • How To's
    • About
    • Facebook
    • Pinterest
    • Twitter
  • ×

    Where Is My Spoon > Soup

    Butternut Squash and Red Pepper Soup

    Published by: Adina December 3, 2020 · Last modified: March 4, 2022 Leave a comment

    Sharing is caring!

    278 shares
    • Share
    • Yummly
    • Reddit
    • Twitter
    bowls with hot orange colored soup on a black table cloth

    Vibrant butternut squash and red pepper soup made with roasted vegetables. A super-easy to make, cozy winter soup.

    Jump to Recipe
    two small bowls with soup and a small bowl with chili flakes

    Beautiful and delicious roasted red pepper and butternut squash soup perfect for cold autumn and winter days. A 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 to guests. A beautiful starter for Christmas or Thanksgiving dinner or a hot, healthy, and comforting meal any day of the week.

    red pepper soup with squash in a dark bowl

    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 that you would think they would not matter. But they do!

    Can you make the recipe vegan?

    • So easily.
    • 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 1 liter/ 34 fl. oz/ 4 ¼ cups vegetable stock. Absolutely delicious, we had that many times as well.
    close up of red soup with bell peppers and butternut squash

    How to make red pepper and butternut squash soup?

    • Roast the vegetables.
    • Clean and cut them all into larger pieces.
    • Coat with oil and spices and roast until soft.
    vegetable chunks roasted on a large baking tray
    • Transfer to a pot or into a blender. (1)
    • Add about half of the stock and puree with an immersion blender. Add the cream as well. (2)
    • If you have a blender, use that instead, the butternut squash and red pepper soup will be even smoother. I do prefer using a good blender (in my case, the Thermomix), 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 and sugar, salt, pepper, and chili flakes.
    collage of two pictures with soup vegetables before and after blending

    Tips for making butternut squash and pepper soup

    The squash can be replaced with pumpkin, a flavorful kind of pumpkin. Hokkaido (red Kuri squash) is always my first choice.

    You can peel the peppers after roasting them. Many people don't tolerate the peel well, but as I never had any issues with it, I just leave it on.

    I am not a fan of extremely thick soups that feel more like a puree than like a soup. However, if you like an even thicker dish, you can reduce the amount of stock slightly. 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.

    bowls with hot orange colored soup on a black table cloth

    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?

    Bread: try Spelt Bread, Flaxseed Bread or Crispbread.

    Toppings: roasted chickpeas, crisp hot bacon pieces, roasted pumpkin or sunflower seeds, dukkah.

    To make a complete meal, make a salad. How about an autumn salad like this Pear Celeriac Salad?

    More butternut squash recipes:

    Air Fryer Butternut Squash - Two Ways

    Squash Lasagna with Lentils

    Butternut Squash and Sausage Stew

    Roasted Squash Slices

    Butternut Squash Fritters

    butternut soup with peppers on a dark table cloth

    Butternut Squash and Red Pepper Soup

    Vibrant butternut squash and red pepper soup made with roasted vegetables. A super-easy to make, cozy winter soup.
    4.75 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Soup
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 -6
    Calories: 257kcal
    Author: Adina
    Prevent your screen from going dark

    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
    • ¾ teaspoon sweet paprika powder
    • ½ teaspoon smoked paprika powder
    • ½ teaspoon fine sea salt
    • ⅛ teaspoon black pepper
    • 1,3 liter/ 44 fl.oz/ 5 ½ cups chicken stock Note 2
    • 125 ml/ 4.2 fl. oz/ ½ 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

    1. The nutrition is calculated with single cream.
    2. Vegan version: replace the chicken stock with vegetable stock and the dairy with plant-based cream.
    3. Coconut milk version: use only 1 liter/ 34 fl.oz/ 4 ¼ cups vegetable stock and 1 can of coconut milk (400 ml/ 14 oz).

    Nutrition

    Serving: 1/6 of the dish as starter | Calories: 257kcal | Carbohydrates: 30g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 562mg | Fiber: 6g | Sugar: 11g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Soup

    • creamy bacon leek and potato soup topped with crispy bacon and chives in a bowl.
      Simple Bacon Potato and Leek Soup
    • bowl of lentil pasta soup topped with green onions and tomatoes.
      Black Lentil Pasta Soup (Vegan Recipe)
    • cream of carrot soup with milk in a bowl.
      Cream of Carrot Soup with Milk
    • sweet potato carrot ginger soup garnished with basil in a black bowl.
      Sweet Potato, Carrot and Ginger Soup

    Sharing is caring!

    278 shares
    • Share
    • Yummly
    • Reddit
    • Twitter

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Follow me!

    • Facebook
    • Pinterest
    • Twitter
    • Instagram

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me →

    Asparagus recipes

    • german white asparagus with white sauce and lemon wedges on a round platter.
      German Asparagus with White Sauce (Hollandaise)
    • bowl with rice and curry with lime wedges
      Asparagus Coconut Curry
    • asparagus chicken soup with noodles in a large bowl.
      Asparagus Chicken Soup
    • pan roasted asparagus
      Pan Fried Asparagus and Potatoes – Green Asparagus Recipe

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Our second blog

    The Fast Recipe Food Blog

    Newsletter

    • Sign Up! for emails and updates

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 - Where Is My Spoon. All rights reserved.