Creamy Butternut Squash and Red Pepper Soup
This creamy, savory, and spiced butternut squash and red pepper soup has simple ingredients, a delicious, roasted flavor (with a kick!), and is made right in your blender! The perfect soup for cozy nights, holidays, and family gatherings.
Servings: 4 servings
Ingredients
- 4 cups butternut squash cubed (about 1 small squash)
- 3 red bell peppers halved and seeded
- 1 large onion cut into chunks
- 6 garlic cloves peeled
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp crushed red pepper flakes
- 1/8 tsp ground black pepper
- 2½ cups chicken broth or bone broth or vegetable broth, for vegan
- 1/2 cup full-fat coconut milk
- OPTIONAL: shredded parmesan, parsley, microgreens, bacon, pumpkin seeds, spices, coconut milk, and/or yogurt for garnish
Instructions
- Preheat oven to 400 degrees F, and line a large baking sheet with parchment paper.
- Add the butternut squash, bell peppers, onion, and garlic to the baking sheet, and drizzle with olive oil.
- Sprinkle with paprika, salt, cinnamon, crushed red pepper flakes, and ground black pepper, then toss together to coat evenly.
- Roast for 40 minutes until tender, stirring halfway through.
- Cool for 5 minutes, then add all the vegetables to a blender with broth and coconut milk. Blend until smooth and creamy.
- Transfer to a Dutch oven or a stockpot, then simmer at medium low heat on the stovetop for 15 minutes while stirring occasionally. Add more broth if you want a thinner consistency.
- Remove from heat and taste to adjust seasoning.
- Serve hot, topped with your favorite garnishes.
Video
Notes
Expert Tips
- Add more broth if you want a thinner consistency.
- If you don’t have a high-speed blender, you can use an immersion blender.
- If you don’t want to roast your veggies you can sautee them until tender.
Variations & Substitutions
- Sweetness: For sweetness, add a peeled and cored granny smith apple to your roasting pan and blend it into the soup once soft. You can also add a couple of teaspoons of maple syrup if preferred.
- Spice Level: If you want this soup spicier, add more crushed red pepper flakes or a little cayenne pepper. Alternatively, if you want a more mild spice reduce the amount of red pepper flakes.
- Dairy: If you aren’t dairy free, you can swap the coconut milk for heavy cream.
- Butter: Some people like to add a cube of butter to the top of their soup once served. This adds a little more creaminess. Feel free to use vegan butter or skip this altogether.
- Texture/Toppings: This is a smooth and creamy soup. Feel free to add texture with your favorite garnishes depending on your dietary preference. Some options include shredded parmesan, parsley, micro greens, bacon, chickpeas, pumpkin seeds, spices, coconut milk, and/or yogurt.
Storage Tips
- Store leftovers in the fridge for up to 4 days in an airtight container.
- This soup can also be frozen for up to 3 months.
Nutrition
Serving: 1serving - makes 4 | Calories: 258kcal | Carbohydrates: 28g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 655mg | Potassium: 834mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17962IU | Vitamin C: 148mg | Calcium: 97mg | Iron: 2mg