Butternut Squash and Red Pepper Soup
Warm, velvety, and packed with flavor, this Butternut Squash and Red Pepper Soup is the ultimate comfort food. The natural sweetness of butternut squash pairs beautifully with the smoky richness of roasted red peppers, creating a smooth and nourishing soup perfect for chilly days. It’s loaded with vitamins, fiber, and antioxidants, making it as healthy as it is delicious. Plus, it’s easy to customize—make it spicy, creamy, or vegan to suit your taste!
Equipment
- Large pot or Dutch oven
- Immersion blender (or countertop blender)
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium butternut squash peeled and cubed (about 4 cups)
- 2 red bell peppers roasted and chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil or butter
- 4 cups vegetable broth or chicken broth
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp smoked paprika optional, for extra smoky flavor
- ½ tsp red pepper flakes or cayenne optional, for heat
- ½ cup coconut milk or heavy cream optional, for extra creaminess
- Fresh thyme or sage for garnish
Instructions
- Sauté the aromatics:
- In a large pot, heat olive oil or butter over medium heat.
- Add chopped onion and cook for 4–5 minutes until translucent.
- Stir in minced garlic and cook for another minute.
- Add squash and red peppers:
- Toss in the cubed butternut squash and roasted red peppers.
- Stir for 2–3 minutes to combine flavors.
- Pour in the broth:
- Add the vegetable (or chicken) broth and bring to a gentle boil.
- Simmer until tender:
- Reduce heat to low, cover, and simmer for 20–25 minutes until the squash is fork-tender.
- Blend the soup:
- Use an immersion blender to puree the soup directly in the pot, or blend in batches using a countertop blender.
- Season and serve:
- Stir in salt, pepper, and any additional seasonings (like smoked paprika or red pepper flakes).
- If using coconut milk or cream, stir it in at the end.
- Serve warm, garnished with fresh thyme or sage.
Notes
For extra smokiness, roast the red peppers before adding them to the soup. If the soup is too thick, thin it out with additional broth or water. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Pair with a grilled cheese sandwich, crusty bread, or a fresh green salad for a complete meal.