Imagine curling up on a chilly evening with a steaming bowl of velvety Butternut Squash Red Pepper Soup. The natural sweetness of roasted butternut squash beautifully balances the smoky richness of red peppers, creating a dish that warms both the body and soul. Each spoonful is enveloped in a fragrant blend of spices that invites you to savor the comforting flavors.
This soup is not just a meal; it is a cozy hug in a bowl, perfect for those busy weeknights when you crave something nourishing yet delightful. Whether you’re serving it to family during a weekday dinner or enjoying it solo on a quiet night in, its rich aroma and vibrant color are bound to brighten your day.
Best of all, this recipe comes together quickly, making it an ideal choice for both novice cooks and seasoned chefs. In this article, you will discover step-by-step instructions and tips to craft this deliciously simple soup that will leave everyone asking for seconds.
Why You’ll Love This Butternut Squash Red Pepper Soup
This delightful soup is not just a meal; it’s an experience that combines comfort and nutrition.
- Full of flavor — The sweet warmth of butternut squash paired with the smoky notes of red pepper creates a taste sensation that will leave you craving more.
- Quick to prepare — Ready in under 30 minutes, it’s ideal for busy weeknights when you need something delicious in a hurry.
- Healthy and nutritious — Packed with vitamins A and C, this soup supports your immune system and overall well-being.
- One-pot meal — Enjoy minimal cleanup, as everything cooks in a single pot, making it perfect for hassle-free cooking.
- Kid-approved — Its rich, creamy texture and natural sweetness make it a favorite among children and adults alike.
- Vegan-friendly — A comforting choice for plant-based eaters, packed with wholesome ingredients without sacrificing flavor.
- Ideal for meal prep — Make a big batch and enjoy delicious leftovers throughout the week, or freeze portions for later use.
Ingredients
For the Soup
- 1 medium butternut squash (about 2 pounds, peeled and diced)
- 1 large red bell pepper (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon olive oil (or avocado oil)
For Garnish (optional)
- 1 tablespoon fresh cilantro or parsley (chopped)
- ¼ cup coconut cream (for drizzling)
Equipment Needed
- Large pot (at least 5-6 quarts) for simmering the soup
- Sharp knife for chopping vegetables
- Cutting board for food prep
- Blender or immersion blender for pureeing the soup
- Wooden spoon for stirring
- Cup measuring tool for liquids and solids
How to Make Butternut Squash Red Pepper Soup
Prepare the Vegetables
- Peel and cube the butternut squash. Cut the squash in half, scoop out the seeds, and dice the flesh into 1-inch cubes, about 4 cups.
- Chop the red bell peppers. Remove the stem and seeds, then chop the peppers into bite-sized pieces, about 2 cups.
- Slice the onion and garlic. Finely chop 1 medium onion and mince 3 cloves of garlic.
Sauté the Base
- Heat the oil. In a large pot, warm 2 tablespoons of olive oil over medium heat for about 1 minute.
- Sauté the onions and garlic. Add the chopped onions and minced garlic to the pot, stirring occasionally, until they are soft and translucent, about 5 minutes.
- Add the butternut squash and red peppers. Toss in the cubed squash and chopped red peppers, stirring to combine, and cook for another 5 minutes.
Add Spices and Liquid
- Season the mixture. Stir in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of cumin for added flavor.
- Pour in the broth. Add 4 cups (1 liter) of vegetable or chicken broth to the pot, bringing the mixture to a gentle boil.
- Simmer the soup. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes until the squash is tender.
Blend and Serve
- Blend the soup. Carefully transfer the soup in batches to a blender and puree until smooth, or use an immersion blender directly in the pot.
- Taste and adjust seasoning. Check the flavor and add more salt or pepper if needed.
- Serve hot. Ladle the soup into bowls and garnish with a drizzle of olive oil or fresh herbs, if desired.
Tips for the Best Butternut Squash Red Pepper Soup
- Use fresh ingredients — Fresh butternut squash and red peppers will enhance the flavor and texture of your soup. Look for firm, heavy squash and vibrant peppers for the best results.
- Don’t skip the roasting — Roasting the vegetables before adding them to the soup brings out natural sweetness and deepens the flavors. Aim for a caramelized finish for the best taste.
- Adjust the thickness to your liking — If you prefer a creamier soup, blend in a splash of coconut milk or heavy cream after cooking. For a thicker texture, let the soup simmer longer to reduce it.
- Experiment with spices — Add a pinch of cayenne pepper or smoked paprika for an extra kick! Fresh herbs like thyme or sage also complement the flavors beautifully.
- Make it ahead of time — This soup tastes even better the next day! Prepare it in advance and store it in the fridge. Just reheat before serving for a delicious meal.
Variations to Try
- Spicy version — Incorporate diced jalapeños during cooking for a heat boost that pairs beautifully with the sweetness of the squash.
- Curried twist — Add 1-2 tablespoons of curry powder while sautéing the onions for a warm and aromatic flavor profile.
- Herb-infused — Stir in fresh basil or cilantro just before serving to add a fresh, vibrant twist to your soup.
How to Store Butternut Squash Red Pepper Soup
Room Temperature: It’s best to avoid leaving butternut squash red pepper soup at room temperature for more than 2 hours to ensure food safety.
Refrigerator: Transfer leftover soup to an airtight container and store in the fridge for up to 5 days. Make sure to cool it to room temperature before sealing.
Freezer: This soup freezes wonderfully! Portion it into freezer-safe containers or silicone bags, ensuring you leave some space for expansion. It will keep for up to 3 months.
How to Reheat
For the microwave, heat in 1-minute intervals, stirring in between, until warm. On the stovetop, gently warm over medium heat, stirring occasionally, for about 5-10 minutes. If using the oven, cover with foil and heat at 350°F for 15-20 minutes.
Make-Ahead Tips
You can prep and chop all vegetables in advance and store them in the fridge for up to 3 days. Alternatively, you can make the soup completely and freeze it, defrosting it overnight in the refrigerator before reheating.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cup |
| Calories | 150 kcal |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sugar | 6g |
| Protein | 3g |
| Sodium | 300mg |
Frequently Asked Questions
Can I use sweet potato instead of butternut squash?
Yes, sweet potato can be substituted for butternut squash. It will give the soup a slightly different sweetness and creaminess, but the overall flavor will still be delicious.
Is this soup gluten-free and vegan?
Absolutely! This Butternut Squash Red Pepper Soup is naturally gluten-free and vegan, as it contains no animal products or gluten-containing ingredients.
How do I store leftovers, and how long do they last?
Store leftover soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; just make sure to let it cool completely before freezing.
Can I double this recipe for a larger crowd?
Yes, this recipe can easily be doubled. Just ensure you have a large enough pot to accommodate the increased volume while cooking.
Why did my soup turn out too thick?
If your soup is too thick, you can add more vegetable broth or water to reach your desired consistency. Blend again if necessary to ensure a smooth texture.
What can I serve alongside this soup?
This soup pairs beautifully with crusty bread, a fresh salad, or grilled cheese sandwiches for a comforting meal.
Can I make this soup in advance?
Yes, you can make the soup a day ahead of time. Reheating it on the stove will enhance the flavors, making it taste even better the next day!
Are there any substitutions for bell peppers?
If you don’t have red bell peppers, you can use roasted red peppers from a jar or other types of sweet peppers for a similar flavor profile. Just keep in mind that the taste will vary slightly.
Ready to Make Butternut Squash Red Pepper Soup?
There you have it — a comforting, flavorful Butternut Squash Red Pepper Soup that’s perfect for cozy nights in or as a delightful starter for gatherings. This recipe is not only easy to whip up, but it’s also bursting with nutrients, making it a wonderful choice for any health-conscious eater.
We encourage you to give it a try and savor its warm, rich flavors. Let us know how it turned out by leaving a comment or rating below, and don’t forget to share this delicious recipe with friends on social media or save it for later. Happy cooking!