Roasted Butternut Squash and Bell Pepper Soup

Butternut Squash Red Pepper Soup

Butternut squash bell pepper soup is perfect for a night like tonight!

It has been snowing here in North Carolina for almost 12 hours. Soup was the obvious dinner choice for this evening.

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 three bell peppers that I just knew would work well in the soup, and WOW was I right!

The red, yellow, and orange peppers, with their sweetness, were the perfect pairing for the butternut squash. They did not disappoint.

I prefer all red peppers for the depth of color, as well as the taste. However, the red pepper has been hard to find, so I opted for a mix of colors tonight.

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 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 practice 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 genuinely unique and savory flavor profile. It pairs very well with the butternut squash and bell peppers.

This Pacific Foods Organic Vegetable Broth is my favorite brand of vegetable broth. I prefer the flavors in it to others I have tried.

My mouth is watering just thinking about it!

To sum this up, you must try my version of butternut squash and red pepper soup with your family and friends!

The printable recipe is below.

How to Keep Leftover Soup

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—keep flat in your freezer to making thawing an easy process.

Be sure to check out my easy Sweet Potato Bell Pepper Soup recipe for another great fall favorite.

And if you have an Instant Pot, definitely check out my recipe for an easy chicken noodle soup when you need big flavor from comfort food. This recipe nails it every time.

If you love homemade bone broth, I show you how to make it in your Instant Pot easily.

Print Recipe

Roasted Butternut Squash and Bell Pepper Soup

Easy butternut squash and bell pepper soup. Quick prep for a fast dinner.

Keyword

fall, pepper, soup

Prep Time

10

Cook Time

30-45 minutes

Servings

Ingredients

• 1 lb butternut squash cubed ( I bought cubed squash from costco )
• 3 whole bell peppers seeded and cut in chunks
• 2 tbsp olive oil enough to coat veggies
• 1-2 cups veggie broth add to get the consistency you want
• 1/2 tsp salt adjust as needed
• 1/4 tsp pepper adjust as needed
• 1/8 tsp smoked paprika
• to taste ground sage start with less and add more as needed
• to taste cloves this is strong so go easy and add more if needed
• splash whole milk or heavy cream adds richness
• spoonful sour cream this makes it creamy and helps dial down the spice if needed

Keyword fall, pepper, soup Prep Time 10 Cook Time 30-45 minutes Servings Ingredients 1 lb butternut squash cubed ( I bought cubed squash from costco ) 3 whole bell peppers seeded and cut in chunks 2 tbsp olive oil enough to coat veggies 1-2 cups veggie broth add to get the consistency you want 1/2 tsp salt adjust as needed 1/4 tsp pepper adjust as needed 1/8 tsp smoked paprika to taste ground sage start with less and add more as needed to taste cloves this is strong so go easy and add more if needed splash whole milk or heavy cream adds richness spoonful sour cream this makes it creamy and helps dial down the spice if needed

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.