Butternut Squash and Red Pepper Soup

4.75 from 4 votes

Butternut Squash and Red Pepper Soup

Creamy butternut squash and red pepper soup with roasted vegetables, carrots, and cream. You can also make it with coconut milk or plant-based cream.

Prep Time25

Cook Time55

Total Time1 20

Course: Soup

Cuisine: American

Servings: - 6 servings

Calories: 390kcal

Author: Adina Beck

Equipment

Baking sheet
Large soup pot
Immersion blender

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

US - EU

Instructions

Preheat the oven to 400°F/ 200°C. Line a large baking sheet with parchment paper.
Prepare vegetables for roasting: Peel and deseed the butternut squash and cut it into roughly 1-inch/2-cm pieces. Deseed and quarter the peppers. Peel and thickly slice the carrots, roughly chop the onions, and peel the garlic cloves but leave them whole.
1.7 lbs butternut squash + 2 large red bell peppers + 2 large carrots + 2 medium onions + 2 large garlic cloves
Season: Place all the vegetables on the baking sheet. Add the olive oil, sweet and smoked paprika, salt, and black pepper. Rub everything together with your hands.
1 tablespoon olive oil + ¾ teaspoon sweet paprika powder + ½ teaspoon smoked paprika powder + ½ teaspoon fine sea salt + ⅛ teaspoon black pepper
Roast for 30–40 minutes, tossing halfway, until the vegetables are tender.
Blend: Transfer the vegetables to a large pot and add about half of the stock. Blend until smooth. Add the remaining stock and the cream. Alternatively, blend the vegetables and half of the stock in a regular blender, then pour everything into a pot.
5½ cups chicken stock + ½ cup heavy cream
Simmer: Bring the soup to a boil, reduce the heat, and simmer for 15 minutes.
Season: Add the lemon juice and sugar. Adjust the taste with salt, black pepper, and chili flakes. Add a little more stock if the soup is too thick. Sprinkle with parsley before serving.
1 tablespoon lemon juice + 1 teaspoon sugar + fine sea salt and black pepper + chili flakes + chopped parsley

Notes

Vegan version: Replace the chicken stock with vegetable stock and the dairy with plant-based cream.
Coconut milk version: Use only 4 ¼ cups/ 1 liter vegetable stock and 1 can of coconut milk (14 oz/400 ml).
Cream: You can also use half-and-half.

Nutrition