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–+ servings
A bowl of roasted butternut squash and red pepper soup topped with croutons.
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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