This roasted red pepper and butternut squash soup is so creamy and decadent. It’s filled with such simple ingredients cooked in a way to bring out the best flavors in this creamy soup. This healthy soup is perfect for those cool, crisp fall days but still elegant enough to be served at your next dinner party. If you need other great recipe ideas look no further than this creamy shrimp and grits, individual chicken pot pie, or this flank steak stew.
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How this recipe came about is actually quite interesting. My middle sister sent a group text to me and my oldest sister saying how she saved herself $20 by making herself some homemade butternut squash soup ala True Foods. It just so happens the exact same day my mother in law gave me some red peppers, butternut squash and some habanero peppers from her garden. I figured the combination of the nutty butternut squash and the sweetness from the red bell peppers would make for the perfect fall or winter soup recipe. Tada! And that’s how this recipe is born.
RED ROMANO CHILE PEPPERS
Red romano chile peppers or more commonly called sweet pointed red peppers, are a variety of pepper that is most commonly found in the Mediterranean. They are considered the longer, thinner cousin of the red bell pepper. However these peppers are can be incredibly sweet and mild in heat. Roasting, grilling and baking tends to bring out the best flavor in them which makes them perfect for this easy butternut squash soup recipe.
INGREDIENTS FOR ROASTED BUTTERNUT SQUASH SOUP
The ingredients for this recipe are so insanely simple. If you don’t have everything on hand a quick trip to your local grocery store will be all you need. The main ingredients needed for roasted red pepper and butternut squash soup are:
- Butternut squash – Has the texture of a roasted sweet potato but has a earthy, nutty flavor that is mildly sweet
- Red Peppers – I used pointed sweet peppers however if you can’t find those red bell pepper will work as well
- Yellow onion – This is the general cooking onion. The flavor is strong but mild so it doesn’t over power with an overly onion flavor
- Garlic – Roasting garlic brings out a depth of flavor in this pantry staple
Along with the main ingredients, this recipe calls for just a handful of staple spices that compliments the overall sweet flavor.
ROASTING THE VEGETABLES
Prior to actually making the soup, you need to roast the vegetables. Preheat the oven to 400 degrees. While the oven is pre-heating, prep all of your main vegetables.
Cut the butternut squash in half and place on a large baking sheet. Next, dice the onion into large chunks as well as the red peppers. Place these alongside the butternut squash. Next peel the garlic cloves and place on the baking sheet along with the other vegetables.
Season all of the vegetables with a drizzle of olive oil and salt and pepper. Prior to putting the baking sheet in the oven, cover the garlic cloves with some foil to prevent them from burning.
Roast the vegetables for approximately 30 minutes. At this point, remove the onion and the red peppers from the baking tray. Return the squash and garlic to finish roasting for another 20 minutes or until the squash is fork tender.
Once done, remove from the oven and allow to cool so that you are able to handle the squash. Remove the skin from the squash and dice the squash into 1 inch chunks.
HOW TO MAKE CREAMY BUTTERNUT SQUASH SOUP
Heat a large dutch oven or deep skillet to medium heat and add the roasted squash, roasted red peppers, garlic and onion. Next add 3 cups of water and 1 chicken bouillon cube and bring to a slow simmer.
After the liquid comes to a simmer, remove from the heat and with an immersion blender, blend the vegetables plus chicken stock until it is creamy and smooth. When the mixture is smooth, add the creamy coconut milk and stir to combine.
HOW TO SERVE RED PEPPER SOUP RECIPE
Serving this creamy butternut squash soup is truly up to you. If serving as an appetizer or light snack, add some pepitas or pumpkin seeds, croutons and top with some fresh herbs. To take the spice level up a notch, add a sprinkle of red pepper flakes for just a touch of heat.
If you want to serve this as a main course, I would add some grilled chicken breast or it would pair well with a winter kale salad.
FAQ’S
If you don’t have an immersion blender, you can easily transfer the veggies and stock into a high powered blender or food processor and blend until it’s a smooth soup.
Absolutely? Pepita’s were the nuts I had on hand however this velvety soup would also pair well with sunflower seeds or pumpkin seeds as well.
Making this recipe vegan is super simple. Simply swap out the chicken bouillon cube for either a vegetable bouillon cube or vegetable stock or broth.
If you make this roasted red pepper and butternut squash soup recipe, feel free to leave a comment down below. Also, let’s stay in touch! Feel free to follow me on my social media as I share more healthy recipes, fitness workouts and motherhood. Give a follow at: Instagram, YouTube and Pinterest!
Butternut Squash and Red Pepper Soup
Equipment
- 1 Dutch Oven or Deep Skillet
- 1 Immersion Blender or Food Processor
Ingredients
- 1 whole Butternut Squash medium size
- 3 whole Red Peppers pointed
- 1/2 Yellow Onion
- 3 cloves Garlic Roasted
- 1 cube Chicken bouillon
- 3 cups Water
- 1/3 cup Coconut milk optional
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tbsp Olive oil
Optional Toppings
- 1 tbsp Pepitas
- 1 tbsp Coconut milk
- 1/4 tsp Basil
- 1/4 tsp Red pepper flakes
- Croutons
Instructions
Roasting Vegetables
- Preheat the oven to 400 degrees. While the oven is pre-heating, prep all of your main vegetables.
- Cut the butternut squash in half and place on a large baking sheet. Next, dice the onion into large chunks as well as the red peppers. Place these alongside the butternut squash. Next peel the garlic cloves and place on the baking sheet along with the other vegetables.
- Season all of the vegetables with a drizzle of olive oil and salt and pepper. Prior to putting the baking sheet in the oven, cover the garlic cloves with some foil to prevent them from burning.
- Roast the vegetables for approximately 30 minutes. At this point, remove the onion and the red peppers from the baking tray. Return the squash and garlic to finish roasting for another 20 minutes or until the squash is fork tender.
- Once done, remove from the oven and allow to cool so that you are able to handle the squash. Remove the skin from the squash and dice the squash into 1 inch chunks.
Roasted Red Pepper and Butternut Squash Soup
- Heat a large dutch oven or deep skillet to medium heat and add the roasted squash, roasted red peppers, garlic and onion.
- Next add 3 cups of water and 1 chicken bouillon cube and bring to a slow simmer.
- After the liquid comes to a simmer, remove from the heat and with an immersion blender, blend the vegetables plus chicken stock until it is creamy and smooth.
- When the mixture is smooth, add the creamy coconut milk and stir to combine.
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