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Preheat the broiler.
Place the peppers under the heated broiler and cook them until the skin has turned dark brown, about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, and close the bag until they feel warm to the touch, about 5 minutes.
Remove them from the bag and peel off the skin, remove the stem, and remove the seeds, if desired. Chop into large chunks and set aside.
Melt the butter and olive oil in a medium-sized skillet. Add the onions and cook over medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too quickly. Add the garlic in the last minute of cooking and watch carefully — it should get cooked to a slight brown but no more since it can easily become bitter.
Put the squash, potatoes, peppers, and half of the onions into a slow cooker with the stock, cumin, cayenne, salt, and pepper. Cook on high for 4 hours or overnight on the low.
Use an immersion blender or regular blender to blend all of the ingredients together and return the soup to the pot. Season with more salt, pepper, and cayenne, to taste. Add the rest of the onions, reserving a few spoonfuls for garnish.
20 Butternut Squash Soup Recipes
Butternut squash soup recipes are hard to resist. These delicious soup recipes have a nutty flavor, smooth and creamy texture, and they are family-friendly. Butternut squash soup is the perfect comfort food on a chilly day!
If you are looking for a recipe to help warm you up that can be paired with a tasty sandwich or salad don&rsquot miss out on these soups.
You can also pair these soups with some roasted veggies, your favorite crusty bread, or some crackers. The possibilities are endless and you can make yourself a light and easy meal or something more hearty and indulgent, whatever suits your mood.
This post contains links for items to purchase. I make a commission on any sales.
The Best Butternut Squash Soup
Here’s why readers love this recipe:
I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.
Butter is Better than Cream
A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for vegan/dairy-free soup. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.
Roasted Butternut Yields Major Flavor
Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.
Serve It Now or Later
If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.
Garnishes Are Optional
This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal.
This soup is extremely easy to make and incredibly versatile, so if you don’t have all the ingredients listed below to hand, don’t worry! Here are a few substitutions that could still work great:
- Squash: I used butternut squash, but any other squash like an acorn squash, or even a pumpkin could work great here. You could even switch the butternut squash for sweet potato for a really tasty soup!
- Red pepper: Roasted tomatoes make a great alternative to red peppers, giving the soup is a slightly less ‘sweet’ taste and adding some real depth. You could use both red peppers and tomatoes, or switch the pepper out completely. You could also try making this soup with jarred roasted red peppers instead of roasting your own.
- Spices: Rather than focus too much on spices within the soup, I choose to just use a hint of chilli and then top the soup with toasted pine nuts and cumin seeds for a real kick of flavour. You could add paprika, cumin powder, or even chilli powder to the soup itself if you wanted to add even more flavour, however.
- Creaminess: This soup is already beautifully smooth and creamy with just the roasted vegetables and stock, but you could add coconut milk if you want a more indulgently creamy soup (note, this will add more calories to the recipe). Likewise, you could also blend the soup with some cashew nuts for a creamy texture.
Butternut Squash and Roasted Red Pepper Soup #SundaySupper
Butternut Squash and Roasted Red Pepper Soup tastes great on cold winter day. Skip the cream and enjoy a lighter version that is smooth and naturally creamy.
This week Sunday Supper sheds the calories, extra fat and resolves to eat light. Thanks T.R. from Gluten Free Crumbley for hosting this event!
Many of us resolve to eat lighter, but what does that mean?
More salads? Depending what toppings those tossed salads include, you could be making less than lighter meals. Rich dressings, fatty meats like bacon (delicious yes I know, still…), nuts, sweetened dried fruit, and buttery croutons can contribute to defeating your goal.
Remember all things in moderation.
Soup recipes hide all kinds of hidden calories. These are things we don’t think about. Butter in the roux, heavy cream instead of milk, meat based broth not labeled non-fat or low-fat, even beet sugar in some flavor enhancers for stews.
Remember all things in moderation.
Read labels. Today’s food labels are more informative than ever.
Eating lighter doesn’t mean sacrificing flavor.
Here’s a breakdown of my changes to my recipe for Butternut Squash Soup.
I recommend adding new spices to your dishes. I’m not a chilihead or fan of spicy, hot dishes. A dash of heat is good. White pepper worked perfectly for this soup. A little coriander and allspice added warm undertones.
Introducing different vegetables to your classic soup recipes can be just the change it needs.
I added roasted red peppers to my butternut squash soup on a whim. I sneak pureed veggies into soups as thickeners a lot. Bits of red pepper added texture as well as color.
Ditch the cream. As much as I love cream in soup, this recipe didn’t really need the extra calories. If you miss the dairy aspect, try adding a dollop of plain yogurt to your bowl.
Here is the finished version. What spices would you add to switch this soup up a bit and still keep it light?
Should You Peel Butternut Squash For Soup?
Yes! You’ll need to peel the skin of butternut squash before you roast it. I simply use this vegetable peeler to do so – it gets the job done super fast!
Start by cutting off the hard ends of the squash, then peel the skin off using the peeler. Once that’s done, I cut the squash in half (separating the slimmer top from the bulbous bottom).
From those pieces, I then cut the squash into approximately 1/2-inch cubes for roasting.
Roasted Red Pepper Butternut Squash Soup
Today is new recipe day here at The Peachee Pear and it also happens to be Halloween. I can&rsquot mention enough how excited I am for Halloween this year. It is Emma&rsquos first time going trick-or-treating and I can&rsquot wait to see her reaction. I&rsquom looking forward to having her experience her first time asking for candy and seeing all the other kids in their costumes.
Obviously most of the Halloween candy we will be getting is not healthy, I thought I&rsquod share a recipe for a good fall soup that can help us all detox from all that sugar. This Roasted Red Pepper Butternut Squash Soup is my favorite fall/winter soup and I make it almost on a weekly basis during the cold season. It is the perfect hearty soup to stay warm and to clean your system after holidays like this one or all the ones coming up where we eat, well everything!
I absolutely love soup in general and can eat it everyday. It&rsquos also one of my go to things to make for meal prep during the fall and winter. Having a good amount of soup in the fridge comes in handy for a quick lunch or an easy light dinner. Emma is also a big fan of soups so it makes it a lot easier when I have no idea what to make for her meals or we&rsquove had a long day and had no time to get a big dinner together.
Getting back to this Roasted Red Pepper Butternut Squash Soup, it is certainly a crowd favorite. I make it very regularly so not just my husband and daughter have been able to enjoy this soup. I&rsquove made it for many family members and friends and they all seem to love it. I think the best part of this soup is that while it is clean and healthy it is still very rich and tasty. I let it simmer as long as I can for all the flavors to blend in together. You can leave it simmering for just 15 minutes if you&rsquore in a hurry, but the longer the better.
How to make this soup for babies:
If you have an infant you can also make this soup for them. Just omit the spices and milk. Use some homemade vegetable broth if possible. If you have already introduced these spices to your baby just omit the salt and milk. To make it for the whole family to enjoy with an infant at home, blend together first the ingredients your baby is able to have. Take out enough for the baby and simmer on its own. Add remaining ingredients, blend more then simmer on a different and larger pot.
What you need to make this Roasted Red Pepper Butternut Squash Soup:
- Butternut Squash
- Red Bell Peppers
- Yellow Onion
- Fresh Ginger
- Dried Oregano
- Dried Parsley
- Pink Salt
- Cayenne Pepper
- Vegetable Broth
- Coconut Milk
Other than a large pot to make your soup in, the only other gadget you will need is a submerge blender. You can blend the soup right in the pot without having to transfer over to a regular blender. To then pour back into your pot. You can certainly use this method if you only have a regular blender.
How to make Roasted Red Pepper Butternut Squash Soup:
Another great thing about this Roasted Red Pepper Butternut Squash Soup is how easy it is to make. Seriously it almost cooks itself. Just throw all the veggies in the oven, let them roast, blend them along with the broth, spices and milk, throw it in a pot, bring it to a boil then let it simmer. Super tasty soup without much effort. I also roast the squash with the skin on. Once it comes out of the oven I let it cool enough that I can handle it with my hands and peel it right off. Comes off very easily this way.
To add a little more flavor to this recipe you can use cayenne pepper. In the past I would always add just a bit. Cayenne pepper is super spicy and just a pinch is more than enough. Now that I have a baby and make this soup for the whole family I omit the cayenne. I would recommend the same if you have kids and they&rsquore having some too. I&rsquove made the mistake of adding too much cayenne pepper to my soup before and it was impossible to eat. Even a little could be too much spice for children specially a baby.
Meal Prepping it:
This soup is such a great one to add to your meal plan for the week. You can easily make it ahead and store in the fridge for the week ahead. It makes a huge pot so you can have it for a few days. This Roasted Red Pepper Butternut Squash Soup makes for a delicous lunch or light and tasty dinner.
Can you freeze Butternut Squash Soup?
This butternut squash soup freezes perfectly. Serve in mason jars in portions of 1-2 cups. Then thaw out as needed. You don&rsquot want to freeze big portions to then thaw out and not be able to consume within 24 hours. Also, make sure to leave enough room in your mason jar or any container before freezing. Liquid needs room left to expand after frozen.
- 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
- 1 large onion, roughly chopped
- 2 medium carrots, peeled and chopped
- 1 red pepper, deseeded and cut into cubes
- 4 tbsp olive oil
- 1 tbsp clear honey (optional)
- 5cm/2in piece fresh root ginger, peeled and chopped
- 1.5 litres/2½ pints vegetable stock
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
Roast in the oven for 40–45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.
Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.
If covered and chilled in the fridge, this dish can be made up to 3 days ahead.
If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.
Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.
Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.
The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener.
It doesn't come together until the orange zest is in (for me at least). It was transformative. I agree with harissa as a good substitute. I also added some maast o moosir (shallot yogurt). I scorched the onions a little so I deglazed with some fruity red wine, too.
This was very easy and fast and very tasty. The orange peel is what makes it interesting, particularly in combination with the red pepper sauce. In addition to the sauce I topped the soup with a dollop of sour cream and poured everything over some brown rice I had made for lunch. I lost my herb garden this summer and had to use dried thyme, which was superfluous, but I'm sure fresh thyme would have added a nice flavor.
Absolutely delicious! Per another user's suggestion, I used harissa instead of homemade red-pepper sauce, and it was really, really good.
I cut the squash in half length wise, seeded, brushed with oil, salted and roasted flesh up for an hour at 400. The skin/shell comes off easier and adds flavor. I added 2 tsp thyme and orange peel before putting in the blender and did NOT top the soup with more thyme. I was about to make the red pepper puree but I had a jar of harissa in the pantry (which is a spicy, garlicky red pepper puree the difference being some extra spices) which did the trick and made it even easier (and less dishes).
I made this for a starter at a birthday party meal. It was great. Folks said they liked the orange in it. I made it exactly how it was printed, using the jarred peppers too.
Great for a weeknight or a meal when you are seriously watching your weight, Not great for a special occasion. Bland, but good for you.
This is my favorite butternut squash soup recipe. Everyone I served it to absolutely loved it. Like many of the reviewers, I roasted the squash for 50 minutes before.
One of my favorites, not sweet like so many squash soups.
This was fantastic! Shockingly balanced and full of flavor for such a small number of ingredients. I served at a dinner party and everyone loved it / asked me for the recipe. I caramelized the onions and garlic, added the juice of a 1/3 of an orange, but didn't have time to roast the squash. I was a little worried about that but it turned out wonderfully. Highly recommend.
I LOVED this!! I've never made soup and it was great. I used 2lbs already cubed butternut squash, roasted it with olice oil, salt, pepper and cinnamon as others have suggested for 1 hour on 400. Then, I followed the receipe without the orange and added a cinnamon stick during the boiling. Can't wait to make it again
This recipe was great, simple to make and great tasting. The grated orange peel makes it. love, love it.
Really a fabulous soup with a nice depth. I only had dried thyme & it was fantastic. I also roasted the squash first at 400 for an hour after dousing with olive oil, salt & pepper. It gave a lovely depth of flavor. I did use a teaspoon of apricot preserve this time in place of orange zest. Very elegant & easy!
I'm giving this 4 forks with the following changes: I like a thicker soup so I made a roux of 2T. butter & 2T. flour and then slowly added the broth that had been drained before pureeing the vegetables. I roasted the squash for 1 hr. in a 400F. oven before sautéing with the other vegetables and I addred 3 ribs of celery to the onion to sauté. I left out the orange peel, used chicken broth and added one-half cup of cream at the end. Also: the Roasted Red Pepper Puree is a must!
Really simple recipe to make. A big hit with family and friends on a fall day. The roasted red pepper puree makes it, however, it is more kid friendly without.
was nervous about this soup because of the mixed reviews. turned out beautifully. the red pepper puree is a must. it brightened the soup and provided a nice sharp accent. i made one variaton. I roasted my butternut squash whole for about an hour at 400 degrees and then I added them to the onions and broth (I used chicken broth). It was easier and added a nice depth of flavor.
I had to boil it down a bit because it was runny. I wouldn't have given it such a high rating if it wasn't for the red pepper sauce. this complimented it really well.
I roasted the squash first as per some of the previous reviews. I also took the advice of the reviewer that added a splash of heavy cream to the soup & went a tad heavier on the orange zest. The Red Pepper Puree was a nice garnish, I halved it and made half very spicy with ground red pepper and made the other half mild (without ground red pepper) and let guests add whichever taste they preferred. It was outstanding and the perfect start for Thanksgiving dinner.
I've made this soup many many times over the years and it's absolutely delicious. I often make without the vegetable broth, and use water instead and it's still very tasty. I have little kids and they love it too. The red pepper puree makes for a beautiful presentation and I often make it with it but it is very good even without. One of my favorite recipes.
Loved it! The flavors are opposite and complimentary. I took the fresh thyme and toasted it with sea salt to sprinkle on top. Superb.
I do wish recipes would say teaspoons for garlic. My cloves were huge and proved to be too much. The Puree was too garlicky and too hot. Could be my fault for using red pepper powder. We tossed it. I used a 3 lb Squash. Next time I will roast it and the garlic. I'm a novice trying to get it right.
I made this 2 years ago to the recipe and has been a demanded item since! It accomodates the vegetarians and satisfies the meatetarians!
This soup was very good. I was nervous at first because the soup by itself did not taste good to us. I then added fresh ginger and a 1/2 cup of greek plain yogurt as other reviewers suggested and it was a little better but nothing specials. BUT after adding the Roasted Red Pepper Puree it changed everything. It was delicious. Very easy to make. I did not roast the butternut squash as I forgot about that suggestion when I first started the soup. Roasting the squash seems like a good idea for this recipe and I will try again with that suggestion. I think if I do that it may bring this recipe to a 3 1/2 - 4 star recipe.
I just finished making this and to me it taste great, the texture is perfect and the flavors are wonderful together. Roasting the garlic and squash is a must! However, I know I added too much ginger. Anyone have any ideas how to fix this? Do I add another butternut squash?
Have made this soup several times, including for a large family Thanksgiving where it received many compliments. It is easy to make, wonderful as is and quite healthy.
Roasted Butternut Squash Soup
With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.
This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex.
Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. That’s it! Simplicity at its finest.
Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.
And optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds.
We hope you LOVE this butternut squash soup! It’s:
It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.