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Butternut Squash and Red Pepper Soup

Butternut Squash and Red Pepper Soup

Nothing says fall like butternut squash and red pepper soup and you'll be shocked at how quickly this dish comes together!
5 from 5 votes
Prep Time 5 mins
Cook Time 45 mins
Course Soup
Servings 6 servings


  • 4 cups squash Butternut Squash diced in ½ inch cubes
  • 2 Red bell pepper halved and seeded
  • 2 cloves garlic peeled
  • 2 Tbsp olive oil
  • Black pepper and sea salt to taste
  • 2 ½ cups Chicken stock
  • 1 cup Heavy Cream plus more for garnish
  • ½ tsp Red Pepper flakes
  • 1 tsp Lemon zest
  • 1 tsp thyme
  • 1 bay leaf
  • ½ tsp 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.
Keyword soup
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