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.
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
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.
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. Got more squash? Try our Butternut Squash and Feta Salad With Balsamic Dressing
- small 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/ yellow 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.
Find full list of ingredients, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Suggested Extras
- 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.
Toppings
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!
Reader Review
"This soup was super creamy and had a nice warm spice to it. It was so easy to make too - great for a fast lunch or dinner!"
⭐⭐⭐⭐⭐
Step-By-Step Method
1. Preheat the oven to 180℃ Fan. Line a large baking sheet or roasting pan (baking tray) with baking parchment paper.
2. Place the prepared butternut squash, bell peppers, onion and garlic on a prepared baking sheet in a single layer and drizzle everything with olive oil. Season with salt and black pepper. Roast for 30-40 minutes, until the flesh of the squash is fork tender.
3. 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.
4. Pour the soup into a liquidiser (or use an immersion blender) to blitz it into a smooth puree.
5. Serve with a drizzle of olive oil or cream and some toasted seeds or fresh herbs on top.
Tips & Tricks For Best Results
- A little hack I learned from my aunt - use a grapefruit spoon or ice cream scoop to remove the seeds from your butternut squash!
- To achieve a creamy butternut squash soup, make sure to blend the soup until it's smooth and silky. Using a stick blender, heat resistant food processor or any other 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 roasted butternut squash and red pepper 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:
- Irish Sourdough Soda Bread (Quick & Easy)
- Sourdough Pumpkin Dinner Rolls
- Pumpkin Sourdough Bread
- 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
- Tuna Cucumber Sandwich
This Roasted Butternut Squash and Red Pepper Soup will also make a great starter at your next dinner party.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for 3-4 days, letting it cool to room temperature first.
To reheat, warm it on the stovetop over low to medium heat, stirring occasionally, or use the microwave in 30-second intervals, stirring between bursts.
This comforting soup also freezes well! Let it cool, then store it in an airtight container or freezer bag, leaving space for expansion. You can also freeze it in individual portions for convenience. Freeze for up to 2-3 months.
When ready to eat, thaw overnight in the fridge and reheat as above. The texture may change slightly, but the flavour will remain delicious!
Other Warming Vegan Soups
Delicious soups make the most satisfying lunch! Here are some other incredibly delicious and filling easy soup recipes.
Roasted Butternut Squash and Red Pepper Soup
Equipment
- Stick Blender or Liquidiser
Ingredients
- ½ butternut squash (400g unprepared weight, 300g prepped) peeled, deseeded, cut into wedges
- 2 small red bell peppers cored and cut into quarters
- 1 brown onion cut into wedges
- 2 cloves of garlic
- 2 tablespoon olive oil
- 700 ml (3 cups) vegetable stock
- ¾ teaspoon ground coriander
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 180℃ (370℉) Fan. Line a large baking sheet with baking parchment.
- 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 30-40 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.
Nutrition
Charla says
Brilliant, I usually have roasted red pepper with tomato soup. It's always on rotation in my house so your recipe will make a great alternative for us.
Jacqueline says
What a lush soup and roasting the Veg adds so much flavour.
Anjali says
This soup was super creamy and had a nice warm spice to it. It was so easy to make too - great for a fast lunch or dinner!
Ieva says
Thanks so much! Gald you liked it 🙂
Dannii says
Such a delicious combination for soup. So creamy and comforting.
Kushigalu says
I love the combination of flavors in this soup recipe. Thanks for sharing.