If you’re in the mood for a cosy and comforting meal, look no further than this delicious and easy-to-make roasted butternut squash and red pepper soup recipe. The combination of roasted red peppers, creamy butternut squash, and fragrant spices make for a dish that is both hearty and flavoursome. The roasted red peppers add a slightly smoky and nutty flavour to the soup, while the butternut squash adds a creamy texture. Topped with your favourite garnishes, this vegan soup is perfect for a chilly evening or a lazy weekend lunch. So, grab your apron and let’s get cooking!
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Why You Will Love Butternut Squash Red Pepper Soup
- Double, triple or quadruple this roasted red pepper and squash soup recipe to make enough soup to feed a family or provide leftovers for a few days, making it a great option for meal prep.
- By using fresh ingredients like butternut squash, red bell peppers, and garlic, this soup is not only delicious but also packed with nutrients.
- Warming soups are perfect for colder months, and this roasted red pepper soup is no exception. The combination of spices and roasted vegetables will warm you up from the inside out.
- Despite its rich and complex flavour, this recipe is surprisingly simple to make. With just a handful of ingredients and a bit of roasting and blending, you can have a tasty and satisfying soup on the table in no time.
Ingredients and Substitutes
Only a few simple ingredients for a delicious and healthy soup that the whole family will enjoy:
- large butternut squash: peeled, deseeded, cut into wedges
- red bell peppers: can be substituted with yellow or orange bell peppers (green pepper doesn’t have enough sweetness and makes the soup an unappealing muddy colour).
- brown onion: can be substituted with white or red onion or even shallots.
- garlic cloves.
- olive oil: or sunflower, avocado, rapeseed or vegetable oil.
- vegetable stock (vegetable broth): we used 1 vegetable stock cube dissolved in water. Chicken stock works well with the flavours in this butternut soup too.
- spices: ground coriander and cumin. But please experiment with different flavours, like smoked paprika, cayenne pepper, curry powders etc. in this easy butternut squash soup recipe.
- Add some red pepper flakes (chilli flakes) or chilli powder if you like a bit of heat in your soup.
- All the spices can be substituted with 1 teaspoon of medium curry powder or garam masala.
- Add some finely chopped fresh ginger to the soup after roasting the vegetables for a warm, but not too spicy aftertaste.
- Substitute ⅓ of the stock/ broth with creamy coconut milk for extra creamy soup.
Everyone has their favourite topping for this soup. Here’s a list of our family top rated toppings for his butternut squash and red pepper soup:
- Toasted pumpkin seeds (or sunflower seeds).
- Crispy bacon.
- A swirl of heavy cream (double cream).
- A sprinkling of Aleppo pepper!
Place the prepared butternut squash, bell peppers, onion and garlic on a prepared baking sheet and drizzle everything with olive oil. Season with salt and black pepper. Roast for 20-25 minutes, until the flesh of the squash is tender.
Tip the cooked vegetables into a large pot. Add the coriander and cumin alongside the stock. Bring the soup to a boil, then reduce it to low heat and simmer for 15 minutes.
Pour the soup into a liquidiser (or use an immersion blender) to blitz it into a smooth puree.
Serve with a drizzle of olive oil or cream and some toasted seeds or fresh herbs on top.
Tips & Tricks For Best Results
- To achieve a creamy butternut squash soup, make sure to blend the soup until it’s smooth and silky. Using a stick blender or a high-powered blender can help achieve this texture.
- If you’re short on time, consider using an instant pot to make this soup. Simply add all the ingredients and cook on high pressure for 10-15 minutes before blending.
- Alternatively, you can make this soup on the stove top. Just be sure to simmer the soup until the vegetables are tender before blending, however, you will lose some flavour and creaminess, as the favour is partially lost in the boiling process.
- This soup freezes well, so consider making a double batch and storing some in the freezer for a quick and easy meal later on.
- If you’re missing a specific ingredient, feel free to experiment with substitutions. For example, vegetable stock can be replaced with bone broth or chicken broth, and you can definitely play around with spices.
What To Serve Spiced Butternut Squash Soup With?
This spiced butternut squash soup is a delicious and hearty meal all on its own, but there are a few ways you can take it to the next level. One option is to serve it with some crusty bread or garlic bread on the side. The bread can be used to sop up the soup and add some crunch and texture. Here are some of our favourite breads:
- Naan Bread
- Sourdough Bread
- Pumpkin-Shaped Fougasse (or try our Sourdough Pumpkin Fougasse)
- Sourdough Focaccia
Alternatively, serve a small cup of this soup with your favourite sandwich for a filling lunch. We love pairing this butternut squash and red pepper soup with:
- Halloumi and Aubergine Panini
- Coronation Chickpea Sandwich
- Chicken Mayo Sandwich (recipe coming soon)
- Tuna Cucumber Sandwich
Storage & Reheating
If you have leftover soup, it’s important to store it properly to maintain its flavour and texture. The best way to store leftover soup is in an airtight container in the refrigerator. Be sure to let the soup cool completely before transferring it to the container. The soup can be stored in the refrigerator for 3-4 days.
When it’s time to reheat the soup, you have a few options. If you have time, you can reheat the soup on the stove top over low to medium heat. Simply add the soup to a pot and stir occasionally until it’s heated through.
If you’re in a rush, you can reheat the soup in the microwave. Transfer the soup to a microwave-safe bowl and heat it in 30-second intervals, stirring in between, until it’s heated through.
You can also freeze roasted butternut squash and pepper soup! In fact, soups like this one freeze particularly well, so it’s a great option for meal prepping or making a large batch to enjoy later. To freeze the soup, let it cool to room temperature and then transfer it to an airtight container or freezer bag. Be sure to leave some space at the top of the container or bag to allow for expansion as the soup freezes.
When you’re ready to enjoy the soup, simply thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave. You may notice a slight change in texture after freezing and thawing, but the flavour should still be delicious. Just be sure to consume the soup within 2-3 months of freezing it to ensure the best quality.
Other Warming Vegan Soups
Tasty soups make the most satisfying lunch! Here are some other incredibly delicious and filling soup recipes.
Roasted Butternut Squash and Red Pepper Soup
- Stick Blender or Liquidiser
- ½ butternut squash (400g unprepared weight, 300g prepped) peeled, deseeded, cut into wedges
- 2 red bell peppers cored and cut into quarters
- 1 brown onion cut into wedges
- 2 cloves of garlic
- 2 tablespoon olive oil
- 700 ml vegetable stock
- ¾ teaspoon ground coriander
- 1 teaspoon ground cumin
- Place the prepared butternut squash, bell peppers, onion and garlic on a prepared baking sheet and drizzle everything with olive oil. Season with salt and black pepper. Roast for 20-25 minutes, until butternut squash is tender.
- Tip the cooked vegetables in a large saucepan. Add the coriander and cumin alongside the stock. Bring the soup to a boil, then reduce the heat to low-medium and simmer for 15 minutes.
- Pour the soup into a liquidiser (or use an immersion blender) to blitz it into a smooth puree.
- Serve with a drizzle of olive oil and some toasted seeds on top.