This Butternut Squash and Red Bell Pepper Soup brings comforting fall flavors together in one creamy, soothing bowl.
Featuring roasted butternut squash and vibrant red peppers, the earthy sweetness of this seasonal soup is elevated by garlic, spices, and a dash of cream for a soul-warming meal.
Why You'll Love This Recipe
- Complex Flavor - Roasting concentrates the natural sweetness of the butternut squash while the red peppers and garlic add savory depth.
- Soothing and Creamy - A swirl of heavy cream gives this simple winter soup recipe a smooth and creamy texture.
- Easy to Make - This creamy soup has simple prep that comes together with minimal effort.
Simple Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Butternut Squash - Look for a squash that is around 3-4 pounds, is tan with a matte finish, and has no bruising or soft spots. For a twist, use acorn, kabocha, or pumpkin squash.
- Bell Peppers - Red bell peppers are one of the sweetest pepper varietals and the color blends beautifully in this soup. You can substitute yellow or orange peppers.
- Onion - A classic yellow onion works well and adds great flavor. Shallots can also be used.
- Garlic - One full head of garlic may sound like a lot, but roasting it results in a mellow, sweet flavor.
- Chicken Stock - Choose an all-natural, low-sodium stock. Vegetable stock can be used if you'd like to make this a vegetarian recipe.
- Heavy Cream - Adds a rich, indulgent touch. Coconut milk is a great dairy-free substitution.
How to Make Butternut Squash Soup
1) Prep the Vegetables
- Using a sharp knife, cut the butternut squash in half and remove the seeds.
- Chop the red bell pepper and onion roughly into large chunks.
- Cut the top off of the garlic.
2) Roast Veggies
- Line a large baking sheet or roasting pan with parchment paper for easy cleanup.
- Toss the veggies in olive oil and sprinkle with salt and pepper.
- Place the butternut squash cut side down.
- Roast at 425°F (220°C), stirring halfway through for perfect caramelization.
- When the roasted veggies are fork tender, remove the sheet pan from the oven and let them sit until they are cool enough to handle.
3) Blend
- Use a large spoon to scoop out the flesh of the squash and place it in a large blender. Discard the peel.
- Squeeze the garlic cloves out of its shell and add to the blender along with roasted red peppers, onions, and chicken stock.
- Add the red pepper flakes and smoked paprika.
- Work in batches if needed for blender capacity.
- Blend until completely smooth and velvety.
4) Warm the Soup
- Pour the blended soup into a large pot and warm over medium heat. Do not boil.
- Stir in the cream before serving.
Customizations
- Swap in different squash varieties like pumpkin, acorn, or kabocha for a flavor twist.
- Use poblano, Anaheim, or mixed sweet mini peppers instead of bell peppers.
- Add other roasted vegetables like carrots, parsnips, sweet potato, or cauliflower.
- Top individual portions with pumpkin seeds, parsley, bacon bits, shaved Parmesan, or chili oil.
- Make it vegetarian by using all vegetable broth instead of chicken.
- Add a kick with spices, like ¼ teaspoon cayenne pepper or 1 teaspoon cumin.
- For a Thai-inspired soup, replace the crushed red pepper with 1 teaspoon of minced ginger and 2 tablespoons of red curry paste, and use creamy coconut milk in place of heavy cream.
Expert Tips
- Cut all of the vegetables roughly the same size for even cooking. Larger pieces may undercook.
- Let roasted vegetables cool just 5-10 minutes before blending - steaming heat helps liquids emulsify into a smooth purée.
- Use a high-powered blender for the absolute smoothest texture (Vitamix or Blendtec models work well). Or purée in smaller batches in a standard blender.
- For a thinner consistency, add more stock. For thicker, blend in less stock or stir in a roux after blending.
- If you prefer to use an immersion blender, transfer all of the ingredients except for the cream into your Dutch oven or stock pot and blend to the desired consistency.
Storage
This is a great make-ahead recipe as it can be stored in the refrigerator for up to 5 days. Keep it refrigerated in an airtight container. When ready to serve, reheat on the stovetop using medium heat.
To freeze, cool the soup completely and then portion it into quart-sized freezer bags. Lay the bags flat in the freezer until frozen completely and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe FAQs
Yes, you can prep the vegetables 1 day in advance. Store raw chopped pieces in an airtight container in the fridge until ready to roast. You can also roast the veggies in advance, then store them in the refrigerator until you are ready to blend and warm.
Yes, 4 cups of pre-chopped butternut squash can be used for convenience.
This easy butternut squash and red pepper soup recipe makes a wonderful main course when served with a winter kale salad and some crusty bread. Or enjoy it as a starter for practically any meal!
More Soup Recipes
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Recipe
Roasted Butternut Squash and Red Pepper Soup
Recipe by:Ingredients
- 3-4 lb (1.36 kg) butternut squash
- 2 large (2) bell peppers deseeded and cut into 1-inch strips
- 1 medium (1) yellow onion peeled and quartered
- 1 head (1) garlic
- ¼ cup (60 ml) olive oil
- 1 teaspoon (1 teaspoon) salt
- 1 teaspoon (1 teaspoon) pepper
- 1 teaspoon (1 teaspoon) paprika
- ¼ teaspoon (¼ teaspoon) crushed red pepper
- 3 cups (710 ml) vegetable or chicken stock
- ½ cup (120 ml) heavy cream
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Cut your butternut squash in half and scope out the seeds and pulp. Place the squash cut side up on the sheet pan. Add the peppers and onions to the pan.3-4 lb butternut squash, 2 large bell peppers, 1 medium yellow onion
- Cut the top off the garlic and add it to the pan. Drizzle the oil over the vegetables and season with the salt and pepper. Flip the squash over.1 head garlic, ¼ cup olive oil, 1 teaspoon salt, 1 teaspoon pepper
- Bake for 45-55 minutes, stirring halfway through. The vegetables are done when you can pierce the squash with a pairing knife.
- Set the vegetables aside until they are cool enough to handle, then peel the skin off of the squash and add the flesh into a high powered blender.
- Squeeze the garlic from its skin and add to the blender. Then add the peppers, onion, spices, and stock into the blender and blend until smooth.1 teaspoon paprika, ¼ teaspoon crushed red pepper, 3 cups vegetable or chicken stock
- Transfer the soup to a large pot and cook over medium heat until warmed through.
- Stir in the heavy cream before serving.½ cup heavy cream
Notes
- If preferred, this soup can be blended directly in the pot using an immersion blender.
- Adjust seasonings to taste.
- For a thinner consistency, add more stock. For thicker, blend in less stock or stir in a roux after blending.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sammi says
Sounds good! Can I add chicken to the soup??
Erin says
Definitely! Shredded rotisserie chicken would be delicious.