Roasted Butternut Squash and Red Pepper Soup

This roasted butternut squash and red pepper soup is so rich, creamy, and delicious, and only 6 ingredients! It’s as simple as roasting the red peppers and squash, then blending them together with the rest of the ingredients. This easy soup freezes well so it’s perfect for meal prepping for a quick lunch or light dinner

A bowl of roasted red pepper and butternut squash soup.

Butternut squash is amazing for making creamy soups. It has a rich and buttery flavor that’s so good, you really don’t need many other ingredients to make it shine. If you love creamy soups, try carrot and butternut squash soup, sweet potato and red pepper soup, or roasted red pepper and gouda soup. Perfect cozy meals for soup season!

Meal Prepping Tips

  • This soup lasts about 5 days in the refrigerator, and up to 12 months in the freezer
  • Freeze the soup in individual portion sizes so you can have a quick and easy meal in the future. One Cup Souper Cubes work great for this!
  • Defrost overnight in the fridge, or under running cold water. 
  • Reheat in the microwave or in a saucepan on the stove.

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Ingredients & Substitutions

  • Butternut squash – This winter squash is a large beige squash with a pear shape. The inside flesh is bright orange with a sweet and nutty flavor. Substitute for honeynut squash. 
  • Red bell peppers – I love the flavor of red bell peppers, but you Substitute for yellow or orange peppers too. 
  • Yellow onionSubstitute for red or white onion. 
  • Vegetable broth – I use Better Than Bouillon Vegetable Base for my vegetable broth. It tastes great and takes up less space than storing containers of broth. Substitute for chicken broth.
  • Goat cheese – If you prefer to make this soup vegan or dairy free, you can skip the goat cheese. I’ve made it without and it is still creamy and delicious!
  • Italian seasoningSubstitute for your favorite seasoning blend. 
  • Optional ingredients – Add croutons or toasted nuts as a garnish for some crunch.

The Process

  1. Cut squash and peppers in half, remove seeds, brush with oil, and season with salt and pepper. 
  2. Roast veggies until fork tender and browning on the edges. 
  3. Peel the skin off the red peppers and discard.
  4. Scoop out the butternut squash flesh and add to the pot with broth.
  5. Blend the veggies with vegetable broth and seasonings until smooth. 
  6. Add goat cheese in to melt and simmer the soup for a few minutes to bring it all together. Season to taste and serve!

Serve it With

This soup is great on its own for lunch or light dinner. I like to add chopped leftover chicken breasts for added protein. I also add crushed croutons for some crunch. 

You can also serve this soup as a part of a larger dinner party or holiday meal. It goes great with fall and holiday flavors!

Lauren’s Meal Planning Tips

Make a big batch of this soup and freeze individual portions. That way you can pull out a serving when you need it for lunch or a quick dinner, and don’t have to worry about using up the leftovers in time! Add portions to one cup Souper Cubes, or to a freezer bag. Make sure to lay flat to freeze so they are easier to store. (both pictured below).

Having frozen soup ready to go in the freezer saves me on really busy nights when I don’t want takeout, but don’t have time to cook.

FAQs

Roasted Butternut Squash and Red Pepper Soup

Butternut squash and red pepper soup is an easy, creamy, and delicious soup, perfect for lunch or a light dinner. This soup only needs 6 ingredients and 15 minutes of active time. It freezes really well so you can make some for later.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6 servings

Equipment

  • Medium sized pot
  • Baking sheet
  • Immersion blender or blender
  • Pastry brush (optional)

Ingredients

  • 2 ½ – 3 pound butternut squash
  • 3 red bell peppers
  • 1 small yellow onion
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 2 ounces goat cheese
  • 1 teaspoon Italian seasoning
  • croutons, fresh basil, toasted nuts, optional toppings

Instructions

  • PREP: Set oven to 400°F with rack in the middle position. Cover a baking sheet in parchment paper. Cut butternut squash in half lengthwise, and scoop out the seeds. Cut red peppers in half, scoop out the seeds, and cut out the stem. Quarter and peel the onion, leaving the layers intact. Brush oil on the veggies and add a few cracks of fresh black pepper and salt.
  • ROAST: Roast for 50-70 minutes until the butternut squash is fork tender and browned on the edges.
  • SCOOP: Remove from the oven, and let cool enough to handle. Heat a large dutch oven or pot over medium heat and add vegetable stock. Scoop the flesh out of the butternut squash with a large spoon, and transfer to the pot. Peel the outer skin from the peppers and discard. It should peel away easily. Remove any onion layers that are too charred along with the stem end. Add the onion and peppers to the soup.
  • BLEND: Blend the ingredients until smooth with an immersion blender. Alternatively you can add roasted butternut squash, onion, and vegetable stock to a blender and puree until smooth, then transfer to a pot.*
  • SIMMER: Bring the soup up to a boil and reduce heat to a simmer. Stir in goat cheese and Italian seasoning. Cook uncovered until the soup has reached desired consistency, about 5-10 minutes. Taste and add additional seasoning if needed at the end of cooking.
  • SERVE: Serve hot! Option to top with fresh basil or croutons.

Notes

  • If you can’t get your parchment paper to lie flat, crumple it up in a ball, then flatten it back out. It won’t curl up anymore!
  • If you have one on hand, throw a parmesan rind into the soup while it simmers for an extra layer of salty nutty flavor. Remove before serving.
  • Optional toppings – Top the soup with croutons for some extra crunch, or add leftover chicken for more protein.

Nutrition

Calories: 162kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 672mgPotassium: 824mgFiber: 5gSugar: 9gVitamin A: 22391IUVitamin C: 117mgCalcium: 118mgIron: 2mg

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