Roasted butternut squash and red pepper soup

This roasted butternut squash and red pepper soup is a thick and creamy irresistibly delicious soup that you will fall in love with. Though mildly seasoned this soup is very flavorful and is a perfect fall and winter comfort food.

What goes in roasted butternut squash and red pepper soup?

To make this easy butternut squash and red pepper soup, you will need the ingredients shown below:

Ingredient notes and substitute suggestions

• Butternut squash: The sweetness of roasted butternut squash makes this soup taste amazing. However, if you don’t have butternut squash, pumpkin can be used too.
• Red bell pepper: Orange or yellow bell peppers can be used too but red bell peppers will give the best color to your dish. Don’t use green bell pepper as it will spoil the color of the soup.
• Onion: I have used brown onion (yellow onion). You can also use white or red onion.
• Cilantro: If you don’t like cilantro, use parsley or any other fresh herb of choice.
• Red chili flakes: The heat of red chili flakes goes well with the sweetness of butternut squash but you can skip it if your heat tolerance is low.
• Milk: Any plant-based milk is fine. I have used almond milk, use whatever you like or have. Non vegans may use regular dairy milk too.
• Seasonings: I have flavored this soup with just salt, ground black pepper, and red pepper flakes as I want to keep the flavor of roasted vegetables more prominent in it. You can use more seasonings if you want like thyme, rosemary, smoked paprika, garlic powder, curry powder, etc.
• Cooking oil: Good quality olive oil gives the best flavor but if you don’t have that canola oil, vegetable oil, or coconut oil can also be used.

Other ingredient details and nutritional information are shared in the recipe card.

How to make (step-by-step instructions)?

To make roasted red pepper and butternut squash soup, just follow the easy step-by-step instructions given below:

Step 1: Spread the butternut squash cubes, bell pepper halves, sliced onion, and whole unpeeled garlic cloves, in a single layer on a baking tray lined with a baking sheet. Drizzle some olive oil on top. Sprinkle salt and pepper.

Step 2: Bake in a preheated oven at 200℃ (or, 400℉) for around 35 minutes or until the vegetables are roasted well and are slightly charred. Take out the roasted vegetables from the oven and allow them to get slightly colder.

Step 3: Peel the charred skin of the roasted red peppers.

Step 4: Transfer the peeled roasted bell peppers, butternut squash, and onion to a large pot.

Step 5: Add the pulp of roasted garlic cloves.

Step 6: Add red pepper flakes.

Step 7: Add vegetable stock.

Step 8: Add milk.

Step 9: Mix everything.

Step 10: Blend with an immersion blender until smooth and creamy.

Step 11: Cook for around 7-8 minutes on low heat and then turn off the heat.

Step 12: Garnish with chopped fresh cilantro or herbs of choice.

Your delicious butternut squash soup with red peppers is ready to be served.

Serving red pepper butternut squash soup

Serve this creamy soup hot or warm.

You may drizzle some cream or extra virgin olive oil on top. Roasted and peeled seeds like pumpkin seeds, butternut squash seeds, sunflower seeds, or chopped fresh herbs can be used to garnish the soup.

As a side dish, serve any crusty bread, garlic bread, cheese toast, dinner rolls, breadsticks, or a fresh salad with this soup.

Storing, freezing, and reheating tips

Store the leftover butternut squash soup in an airtight container and refrigerate for 3-4 days.

This soup also freezes well. To freeze, allow it to reach room temperature then transfer to batch size, freezer-safe containers, mason jars, or zip-lock bags and refrigerate for up to 3 months. 

To reheat, if the soup is frozen, thaw it first. Then either microwave until heated through or transfer to a cooking pot and reheat covered on the stovetop.

If the soup has thickened, add some warm liquid (water or vegetable broth) to adjust the consistency. Also, taste and reseason if required, while reheating.

Recipe tips, tricks, and variation suggestions

• Don’t cut the butternut squash into very large pieces otherwise, they will take a longer time to get cooked.
• Slightly charred vegetables add a nice smoky flavor to the soup but if you don’t like that, roast the vegetables for a lesser time.
• You can also use orange or yellow bell pepper in this recipe but then the color of soup will be less vibrant. Don’t use green bell peppers.
• If are using yellow or orange bell pepper and are not happy with the color of your soup, add 1-2 tablespoons of tomato paste.
• Instead of butternut squash, you can also use pumpkin, sweet potatoes, or carrots in this winter soup recipe.
• Feel free to use any plant-based milk of choice. I have used almond milk. Non vegans may use dairy milk too.
• If you don’t have a hand blender, a stand blender or food processor can also be used to blend the soup.

Frequently asked questions

More comforting vegan soup recipes

If you enjoyed this creamy butternut squash soup recipe and looking for more easy soup recipes to try this soup season then don’t miss to check out the following links:

• Red cabbage soup
• Vegan borscht
• Trinidad corn soup
• Tomato quinoa soup
• Black bean and corn soup
• Middle Eastern red lentil soup
• Frozen vegetable soup
• Thai pumpkin noodle soup
• Tofu noodle soup
• Mushroom potato soup
• Yellow pepper soup

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