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Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup
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Roasted Butternut Squash and Red Pepper Soup is a vibrant, nutritious, and comforting soup that combines the natural sweetness of roasted butternut squash with smoky roasted red peppers. This smooth and velvety soup is packed with vitamins, fiber, and antioxidants, supporting digestion, immunity, and overall vitality. Perfect as a light lunch, cozy dinner, or elegant starter, it’s easy to make and full of rich, warming flavors.

Ingredients

Scale

Vegetables

  • 1 medium butternut squash, peeled and cubed
  • 2 large red bell peppers, sliced into large pieces
  • 1 medium onion, finely chopped
  • 2–3 cloves garlic, minced

Liquids

  • 4 cups vegetable broth
  • 2–3 tablespoons olive oil

Seasonings & Herbs

  • Salt, to taste
  • Black pepper, to taste
  • Optional fresh herbs such as thyme or rosemary, for garnish

Instructions

  1. Prepare and Roast the Vegetables: Preheat your oven to 425°F (220°C). Peel and cube the butternut squash and slice the red peppers into large pieces. Toss them with olive oil, salt, and pepper, spread them on a baking sheet, and roast until tender and slightly caramelized, about 25-30 minutes.
  2. Sauté Aromatics: While the veggies roast, finely chop the onion and garlic. Heat a splash of olive oil in a large pot over medium heat, then sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute, stirring frequently to avoid burning.
  3. Combine and Simmer: Add the roasted butternut squash and red peppers to the pot with the sautéed onion and garlic. Pour in the vegetable broth, bring the mixture to a gentle simmer, and let it cook for 10 minutes to marry all the flavors.
  4. Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until it reaches a silky, smooth consistency. Alternatively, transfer it in batches to a blender, then return to the pot.
  5. Season and Serve: Adjust seasoning with salt, pepper, and optional fresh herbs. Serve hot, garnished as desired, and enjoy the healing warmth of this nourishing soup.

Notes

  • Cut vegetables into uniform pieces for even roasting and caramelization.
  • Use fresh red bell peppers rather than jarred roasted ones for maximum flavor.
  • Roasting the vegetables is critical to unlocking sweetness and depth; avoid boiling raw veggies.
  • If blending in a blender, do so in small batches to prevent splatters and achieve a smooth texture.
  • Adjust soup consistency by adding more broth or water if it’s too thick or simmering longer to thicken.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors improve after resting.
  • Soup freezes well for up to 3 months; thaw overnight in the fridge before reheating gently.
  • Garnish with fresh herbs, a drizzle of olive oil or coconut cream, or toasted nuts/seeds for texture and flavor.

Nutrition

Keywords: roasted butternut squash soup, red pepper soup, healthy soup, vegan soup, gluten free soup, comfort food, immune boosting soup

Find it online: https://jamescookes.com/roasted-butternut-squash-and-red-pepper-soup/