Nothing says fall like red pepper and butternut squash soup and you'll be shocked at how quickly this dish comes together!
I knew I wanted to make a butternut squash and red pepper soup if for no other reason than the beautiful colors! Does that bowl of golden goodness not just scream fall? What I didn't realize is how easy it would be to make!
Why you'll love red pepper and butternut squash soup
Roasting the vegetables all together makes the red pepper and butternut squash soup come together super quickly and it only needs a few minutes on the stove top to bring the flavors together.
This soup is full of fall flavors and even though the recipe is super simple, it looks and taste impressive enough so serve at a dinner party!
Is butternut squash hard to cut?
I'll be honest, the most complicated part of this creamy soup is dicing up the butternut squash. If you've never cut into one before, those things are tough!
But in the spirit of working smart, not hard on this soup, I went to my local Sprouts market and found butternut squash already diced to the perfect size! Make things easy on yourself and look for pre-diced butternut squash at your local Sprouts or Whole Foods.
Don't have those sort of grocery stores in your area? Don't worry! Ali at Gimme Some Oven has a great article on easy butternut squash dicing.
Because our Butternut Squash with Bacon recipe uses diced squash, the precut ones would be great there, too!
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How to make red pepper and butternut squash soup
Once your squash is diced you're ready to get cooking!
- Toss the bell peppers, squash, and garlic cloves with some olive oil, salt and pepper and toss it all in the oven on a sheet pan to roast.
- Once it starts to get a little char and the butternut squash is fork tender, you're ready to toss it all in a large pot and add chicken stock, and blend it all up with an immersion blender.
- Last, you're going to want to add the heavy cream to give your butternut squash and red pepper soup a rich creaminess.
- Add in the coriander, bay leaf, red pepper flakes, thyme, and lemon zest and you have a dynamic flavor explosion that tastes so much more complex than it really is.
- After that, a few minutes on the stove at medium heat will bring all the flavors together and it's ready to serve!
See recipe card below for exact quantities and instructions.
What to serve with red pepper and butternut squash soup
I always use the Flavor Bible when I'm trying to pair recipes. Here's what it says butternut squash and roasted red peppers pair well with on our site:
- Bourbon- Well that's perfect; we have a whole category on Cooking with Bourbon! The butternut squash and red pepper soup recipe would go great with a steak with our Bourbon Peppercorn Sauce or even our Bourbon-Glazed Cajun Beef Tenderloin!
- Orange- Serve this alongside a Salad with Oranges, Goat Cheese and Marinated Asparagus.
- Sage and Rosemary- Serve this with our Citrus Rosemary Oven Roasted Chicken! Our Bourbon Cocktail with Honey and Sage would also be the perfect drink to serve with dinner.
- Pork- Luckily for you, we have a whole category of pork recipes, too! This soup would be fantastic with Smoked Ham on the Big Green Egg, Grilled Pork Chops (Cajun Style), or Marinated and Grilled Pork Tenderloin.
Serve your comforting bowl of soup with a crusty bread for dipping!
You can get one from Amazon here, or you can blend it up in a high powered blender or a food processor, but make sure you let the veggies cool first so the steam doesn't create too much pressure in the blender. Either way you'll get the same velvety soup we love.
This recipe will keep up to 5 days in an airtight container.
This soup is perfect for freezing- Just dump the frozen soup in a pot on low to thaw it out and the turn the temperature up when you're ready to heat it all the way up.
You could substitute the butternut squash with kabocha squash or sweet potato if you prefer!
Easy Roasted Red Pepper and Butternut Squash Soup
- 4 cups squash Butternut Squash diced in ½ inch cubes
- 2 Red bell pepper halved and seeded
- 2 cloves garlic peeled
- 2 tablespoon olive oil
- Black pepper and sea salt to taste
- 2 ½ cups Chicken stock or vegetable broth to make it vegetarian!
- 1 cup Heavy Cream plus more for garnish
- ½ teaspoon Red Pepper flakes
- 1 teaspoon Lemon zest
- 1 teaspoon thyme
- 1 bay leaf
- ½ teaspoon coriander
- Pumpkin seeds, roasted optional, for garnish
- Preheat oven to 400.
- Toss squash, bell pepper, and garlic in olive oil and season generously with salt and pepper. Cover a baking sheet with parchment paper and arrange vegetables in a single layer, being sure to put the pepper cut side down. Roast 25 minutes, or until squash is tender and bell pepper begins to char.
- Transfer to pot over medium high heat. Add chicken stock and blend with immersion blender until smooth.
- Add remaining ingredients and let simmer 20 minutes, stirring occasionally. Taste and add salt and pepper if needed. Remove bay leaf before serving. Garnish with a drizzle of heavy cream and a sprinkle of roasted pumpkin seeds for a crunch.
- To make this recipe vegetarian, you can substitute the chicken stock with vegetable broth or vegetable stock.
- To make this recipe vegan and/or dairy-free, substitute the cream with coconut milk to achieve the same creamy texture.