Roasted Red Pepper Butternut Squash Soup

This Roasted Red Pepper Butternut Squash Soup is rich in both flavor and consistency. This recipe makes for a thick, creamy and flavorful soup. Perfect to warm up and get cozy with on a chilly fall night or frigid cold winter day. Perfect side dish for a delicious and comforting dinner or on it’s own for a quick yet tasty lunch. 

Roasted Red Pepper Butternut Squash Soup

I absolutely love soup in general and can eat it everyday. It’s also one of my go to things to make for meal prep during the fall and winter. Having a good amount of soup in the fridge comes in handy for a quick lunch or an easy light dinner. This Roasted Red Pepper Butternut Squash Soup, is certainly a fan favorite. While this soup is very clean and healthy, it’s also very rich and tasty. Dairy-free and vegan friendly.

Ingredients needed to make this Roasted Red Pepper Butternut Squash Soup:

• Butternut Squash– Roasting butternut squash until caramelized makes for a creamy and flavorful soup.
• Red Bell Peppers– Roasted red bell peppers have a natural sweetness that elevate the flavor of this soup.
• Aromatics– Garlic, yellow onion, and fresh ginger.
• Spices and Herbs– Dried oregano, cumin, paprika, dried parsley, pink sea salt, and cayenne pepper.
• Vegetable Broth– Can use chicken broth as a substitute if you don’t need this soup to be vegan.
• Coconut Milk– Makes the soup thick and creamy. Can substitute for any other preferred milk if not a fan of coconut milk. Cashew milk makes for a great substitute.

Equipment needed to make Roasted Red Pepper Butternut Squash Soup:

• Large Baking Sheet Pan– To roast your veggies and aromatics in.
• Parchment Paper– To line sheet pan preventing veggies from sticking to it.
• Large Pot– At least 5.5 quarts pot.
• Blender– Preferably a high speed blender.

How to make Roasted Red Pepper Butternut Squash Soup:

• Step 1– Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. 
• Step 2– Cut butternut squash half way down lengthwise. Remove insides and coat with olive oil. Place squash on prepped sheet pan with the inside facing down. Place in oven and roast for 25 minutes.

• Step 3– Slice red bell peppers and clean insides as well. Rough chop and coat with olive oil. Peel and rough chop onion. Peel garlic cloves and leave whole. Coat both with olive oil as well.
• Step 4– Once squash comes out of the oven, place bell peppers, onion and garlic on sheet pan next to squash. Place back in the oven and roast for another 20-25 minutes.

• Step 5– Remove veggies from oven and allow squash to cool for a few minutes until it can be handled. Peel skin off of squash and chop into small cubes. 
• Step 6– Add all of your ingredients in a blender; roasted butternut squash, red bell peppers, onion, garlic, ginger, turmeric, cumin, paprika, oregano, salt, parsley and cayenne if using. Pour in broth and coconut milk. Blend on high speed for 1-2 minutes until smooth consistency is reached. 

• Step 7– Pour pureed soup into a large pot and bring to a simmer on medium-low heat. Cover pot and allow soup to simmer for at least 15-20 minutes so all the flavors can be released. 
• Step 8– Serve and garnish with raw pumpkin seeds if desired. Enjoy!

Tips and Substitutions:

1. Substitutes for butternut squash– You can use any other kind of squash like acorn, delicata or even pumpkin. Sweet potato is also another great substitute for this recipe.
2. Substitute for red bell pepper– Use orange or yellow bell peppers. You can also use mini sweet peppers. These are all great because they have a sweetness to them once roasted. I wouldn’t use a green bell pepper.
3. Roast halved butternut squash low and slow– Roasting slowly at a lower temperature will result in more flavor in my opinion. However, if you are crunch for time, peel and cube butternut squash and roast for less time at a higher temp until cubes are soften. Roast for about 25-30 minutes at 400 degrees F.
4. Use cubed butternut squash– You can also use already cubed butternut squash you can get from the grocery store to save more time. You will need about 4 cups worth of cubed squash.
5. Don’t skip roasting the veggies and aromatics– This elevates the flavors making your soup so rich and flavorful.
6. Use an immersion blender if desired– However, a conventional blender will do a better job at getting the soup very smooth.
7. Substitute for vegetable broth– If you don’t need this soup to be vegan you can use chicken broth. I would suggest using low-sodium chicken broth so you can control the amount of salt in the soup.
8. Not a fan of coconut milk?– You can use any other plant based milk such as almond, cashew or oat milk. If not vegan or dairy-free use dairy milk.
9. Top soup with raw pumpkin seeds when served– It adds some texture, crunchiness and compliments the flavor of the soup.

What to serve Roasted Red Pepper Butternut Squash Soup with:

This soup is great to serve topped with some raw pumpkin seeds and/or croutons. Some toast and butter is great too or a classic grilled cheese. These are other great recipes you can find on this site that will also go great with this soup:

• Mini Cauliflower Crusted Grilled Cheese with Spinach
• Ground Turkey and Quinoa Stuffed Peppers
• Pear-Pomegranate Salad with Candied Pecans and Maple-Balsamic Vinaigrette
• Apple Walnut Chicken Salad with Creamy Balsamic Dressing
• Baked Sweet Potato Fries
• Garlic Parmesan Parsnip Fries
• “Cheesy” Roasted Chickpeas

Roasted Red Pepper Butternut Squash Soup FAQ’s:

Is butternut squash soup healthy?

This soup is super healthy, nutrient-dense and rich in vitamins and minerals. Butternut squash is a great source of antioxidants, vitamin c and high in fiber. This soup is also dairy-free and vegan friendly making it allergen friendly as well.

How long will Butternut Squash soup last?

This soup will last 3-4 days in the fridge and 3-6 months in the freezer. Keep refrigerated in an air-tight container to optimize freshness and taste.

Can I double this recipe?

Yes. This recipe is very easy to make and very easy to double. We love doubling the ingredients to make a larger batch and freezing half of it to have for another time.

Can you freeze Butternut Squash Soup?

This butternut squash soup freezes perfectly. Serve in mason jars in portions of 1-2 cups. Then thaw-out as needed. You don’t want to freeze big portions to then thaw-out and not be able to consume within 24 hours. Also, make sure to leave enough room in your mason jar or any container before freezing. Liquid needs room left on the top to expand as it freezes.

How to reheat soup?

To reheat leftovers the best way is to serve the desired amount in a small saucepan and simmer on low for a few minutes until desired temperature is reached. Serve and enjoy. You can also microwave in a microwave safe bowl for 2-3 minutes. I like to open the microwave half way through, gently stirring the soup then continuing to microwave. This will help the soup heat up evenly. If soup is frozen it’s best to allow it to thaw-out in the fridge overnight. Then heating up the next day as desired.

Does butternut squash need to be peeled for soup?

Technically, you don’t have to peel butternut squash. Butternut squash has a very thin skin that can be eaten. However, I find it that the skin can make your squash taste a bit bitter. So I would recommend to peel it instead.

How do you make butternut squash soup less bitter?

Definitely make sure to peel your squash. This Roasted Red Pepper Butternut Squash Soup does not come out bitter as the roasted red bell pepper gives it a sweetness. Roasting the butternut squash also caramelizes it making it a bit sweet and not bitter at all.

Why is my butternut squash soup not smooth?

Using an immersion blender is convenient but doesn’t always give you the smoothness you want. Using a high speed blender is the best option and will give you the best results. If you don’t have a high speed blender, just blend your soup a bit longer until desired consistency is reached.

How can you make this soup for babies:

If you have an infant you can also make this soup for them. Just omit the spices and milk. Use some homemade vegetable broth if possible. If you have already introduced these spices to your baby just omit the salt and milk. To make it for the whole family to enjoy with an infant at home, blend together first the ingredients your baby is able to have. Take out enough for your baby and simmer on its own. Add remaining ingredients, blend more then simmer on a different and larger pot.

Meal Prepping it:

This soup is such a great one to add to your meal plan for the week. You can easily make it ahead and store in the fridge for the week. It makes a huge pot so you can have it for a few days. This Roasted Red Pepper Butternut Squash Soup makes for a delicous lunch or light and tasty dinner.

Did you like this Roasted Red Pepper Butternut Squash Soup recipe? You may also like these other healthy and comforting soup recipes:

• Curry Coconut Pumpkin Soup
• Chickpea Kale Coconut Soup
• Feel Better Chicken Soup
• Leftover Thanksgiving Turkey and Veggie Soup

5 from 4 votes

Print

Roasted Red Pepper Butternut Squash Soup

This Roasted Red Pepper Butternut Squash Soup is rich in both flavor and consistency. This recipe makes for a thick, creamy and flavorful soup. Made with roasted red bell peppers, butternut squash, and garlic. Blended together with a mix of spices, herbs and aromatics that elevate the flavor and add a kick! Perfect side dish for a delicious and comforting dinner or on its own for a quick yet tasty lunch. 

Course Soup

Cuisine American

Keyword Roasted Butternut Squash Soup, Roasted Red Pepper Butternut Squash Soup

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6 servings

Calories 95 kcal

Author Angelica Arias

Ingredients

• 1 butternut squash
• 2 red bell peppers
• 5 garlic cloves
• 1 small yellow onion
• 1 tsp fresh grated ginger
• 1/2 tsp turmeric
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried parsley
• 1 tsp pink salt
• 1/4 tsp cayenne pepper (optional)
• 2 cup vegetable broth
• 1 cup coconut milk

Instructions

1. Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper.

2. Cut butternut squash half way down lengthwise. Remove insides and coat with olive oil. Place squash on prepped sheet pan with the inside facing down. Place in oven and roast for 25 minutes.

3. Slice red bell peppers and clean insides as well. Rough chop and coat with olive oil. Peel and rough chop onion. Peel garlic cloves and leave whole. Coat both with olive oil as well.

4. Once squash comes out of the oven, place bell peppers, onion and garlic on sheet pan next to squash. Place back in the oven and roast for another 20-25 minutes.

5. Remove veggies from oven and allow squash to cool for a few minutes until it can be handled. Peel skin off of squash and chop into small cubes.

6. Add all of your ingredients in a blender; roasted butternut squash, red bell peppers, onion, garlic, ginger, turmeric, cumin, paprika, oregano, salt, parsley and cayenne if using. Pour in broth and coconut milk. Blend on high speed for 1-2 minutes until smooth consistency is reached.

7. Pour pureed soup into a large pot and bring to a simmer on medium-low heat. Cover pot and allow soup to simmer for at least 15-20 minutes so all the flavors can be released.

8. Serve and garnish with raw pumpkin seeds if desired. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Substitutes for butternut squash– You can use any other kind of squash like acorn, delicata or even pumpkin. Sweet potato is also another great substitute for this recipe.
   2. Substitute for red bell pepper– Use orange or yellow bell peppers. You can also use mini sweet peppers. These are all great because they have a sweetness to them once roasted. I wouldn’t use a green bell pepper.
   3. Roast halved butternut squash low and slow– Roasting slowly at a lower temperature will result in more flavor in my opinion. However, if you are crunch for time, peel and cube butternut squash and roast for less time at a higher temp until cubes are soften. Roast for about 25-30 minutes at 400 degrees F.
   4. Use cubed butternut squash– You can also use already cubed butternut squash you can get from the grocery store to save more time. You will need about 4 cups worth of cubed squash.
   5. Don’t skip roasting the veggies and aromatics– This elevates the flavors making your soup so rich and flavorful.
   6. Use an immersion blender if desired– However, a conventional blender will do a better job at getting the soup very smooth.
   7. Substitute for vegetable broth– If you don’t need this soup to be vegan you can use chicken broth. I would suggest using low-sodium chicken broth so you can control the amount of salt in the soup.
   8. Not a fan of coconut milk?– You can use any other plant based milk such as almond, cashew or oat milk. If not vegan or dairy-free use dairy milk.
   9. Top soup with raw pumpkin seeds when served– It adds some texture, crunchiness and compliments the flavor of the soup.

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Nutrition Facts

Roasted Red Pepper Butternut Squash Soup

Amount per Serving

Calories

95

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.1

g

Sodium

 

709

mg

31

%

Potassium

 

576

mg

16

%

Carbohydrates

 

22

g

7

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

2

g

4

%

Vitamin A

 

14906

IU

298

%

Vitamin C

 

79

mg

96

%

Calcium

 

96

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

***Post originally published on October 31, 2017.