Butternut Squash Bell Pepper Soup

It has been snowing here in North Carolina for almost 12 hours. Soup was the obvious dinner choice for this evening. Butternut squash bell pepper soup is perfect for a night like tonight! I worked on my blog all day and needed something quick. Incidentally, I remembered the organic butternut squash I bought from Costco recently and was inspired. I also had 3 bell peppers that I just knew would work well in the soup and WOW was I right! The red, yellow and orange peppers along with their sweetness were the perfect pairing for the butternut squash. They did not disappoint. This soup is delicious and so easy to make. It has just the right amount of heat for a kick that will warm your innards.

 

ROASTED butternut squash bell pepper soup

 

Bell Peppers in Soup

The bell peppers are so colorful. They were just on the other side of crisp which made roasting them ideal. Use veggies that are beginning to soften in soups, stews, purees or for roasting. This will help you use up produce that isn’t exactly fresh, but is still too good to be tossed in the trash. I aim to have as little food waste as possible.

I highly recommend using only vegetable broth instead of a substitute such as chicken broth. The veggie broth adds a depth of flavor that is very delicious in the soup. You will get the added spices and veggies from the broth for a truly unique and savory flavor profile. It pairs very well with the butternut squash and bell peppers. My mouth is watering just thinking about it!

butternut squash bell pepper soup

 

Savvy Tip

This soup is easy to make ahead and freeze for later. You can double the recipe to make a freezer meal. Let cool completely then store in gallon sized freezer bags. Be sure to leave enough room for the soup to expand as it freezes. Store flat in your freezer to making thawing an easy process.

Check out my easy Gluten Free Pumpkin Spice Mug Cake recipe for another great fall favorite.

Print Recipe
Roasted Butternut Squash and Bell Pepper Soup
Easy butternut squash and bell pepper soup. Quick prep for a fast dinner.
ROASTED butternut squash bell pepper soup
Keyword fall, pepper, soup
Prep Time 10
Cook Time 30-45 minutes
Servings
Ingredients
Keyword fall, pepper, soup
Prep Time 10
Cook Time 30-45 minutes
Servings
Ingredients
ROASTED butternut squash bell pepper soup
Instructions
  1. Preheat the oven to 400 degrees. Spread the cubed squash with the chunks of bell pepper onto a sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Roast in the oven for 30 - 45 minutes until veggies are fork tender. I put the roasted veggies into a blender with a little vegetable broth and pureed it together. You may need to do this several times so as not to overfill your blender. Next put the pureed veggies into a soup pot. Add vegetable broth and stir until you reach the consistency you are looking for. I added cloves and sage to taste with a splash of milk and a spoonful of sour cream. The milk and sour cream give the soup a really creamy texture that is absolutely delicious. Heat through and serve. * The flavor of vegetable broth works the best in this recipe although chicken broth would work in a pinch.