Roasted Butternut Squash and Red Pepper Soup is so EASY and delicious! Roasted red bell peppers add color and sweetness. Top this fall favorite with frizzled leeks, pepita seeds, and smoked paprika.
Let's face it when fall comes around, the first soup you make is butternut squash soup. This year we decided to spice things up a bit and make roasted butternut squash and red pepper soup.
Roasting butternut squash and red pepper together in the oven gives this soup a sweet flavor! My secret ingredient is a touch of sherry vinegar at the end. The vinegar pairs perfectly with the peppers and helps brighten up the flavor.
The trick to making a great soup is with a good broth. Check out my instant pot beef bone broth,or buy a good quality broth at your local grocery store. I put my bone broth in many dishes, like my venison beef chili.
Why you'll love this soup
- Red bell peppers add bright color and natural sweetness to the soup.
- Butter butternut squash soup freezes well making it great for meal prep.
- You can blend this soup with a high-speed blender or an immersion blender.
- Whole30, Paleo, and dairy-free.
Here is a list of all the ingredients you will need to make roasted butternut and red pepper soup.
- Butternut Squash - you only need a small-sized squash for this recipe
- Red Peppers - add color and sweetness
- Tomato Paste
- Coconut Milk
- Sherry Vinegar
- Avocado Oil
- Chicken Bone Broth
- Dried Herbs - combinations of thyme, oregano, and basil
See recipe card for quantities.
How to make butternut squash and red pepper soup
This soup is so easy to make, here's how to make it!
Step 1: Place butternut squash and peppers on a baking tray. Toss with oil, salt, pepper, and roast for 25 minutes at 400°F.
Step 2: Combine onions, leeks, roasted veggies, broth, herbs, and tomato paste. Bring to a simmer and cook for 10 minutes.
Step 3: Blend the soup until smooth.
Step 4: Pour soup back into the dutch oven. Add coconut milk and sherry vinegar and season to taste.
What to serve with butternut squash and red pepper soup
You can enjoy this soup by itself, with a salad, or as an appetizer before your main dish. I love serving this soup alongside my air fryer chicken meatball or oven-baked salmon in foil.
Refrigerator - Cool soup down to room temperature and store in an air-tight container for up to 4 days.
Freezer - Freeze in a glass or plastic freezer container for up to 3 months. Make sure the container is airtight to prevent freezer burn.
- Roast butternut squash and red peppers just until tender. Be careful not to burn the veggies.
- Make sure to use a high-speed blender like a Vitamix.
- Use a good quality bone broth for a good-tasting soup.
- Garnish soup with pepita seeds, paprika, and frizzled leeks.
Butternut squash skin is edible, but I highly recommend peeling it. Winter squash skin is tough and not pleasant to eat. You can peel butternut squash with a knife or a peeler.
After peeling and removing the seeds, you can cut the squash into slices or cubes for roasting.
If you have more butternut squash on hand, I would add it to thicken the soup. You could make a slurry that is equal parts cornstarch and water. Bring soup up to a boil and whisk in the cornstarch slurry.
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Roasted Butternut Squash and Red Pepper Soup
- 1 butternut squash peeled and cubbed
- 3 red bell peppers sliced into strips
- 1 onion peeled and chopped
- 1 leek washed and sliced
- 2 tablespoons avocado oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregeno
- 1 teaspoon kosher salt
- ½ teaspoon black pepper cracked
- 4 cups beef, chicken, or veggie broth
- 1 can coconut milk full-fat
- 1 tablespoon sherry vinegar
- pepita seeds
- frizzled leeks fried leeks
- sour cream
- Preheat oven to 400° F and line a baking tray with parchment paper.
- Prepare butternut squash and red bell peppers. Place them on the baking tray, and drizzle vegetables with avocado oil, salt, and pepper.
- Roast in the oven for 25 minutes or until the butternut squash is soft.
- In a large dutch oven, cook onions and leeks in 1 tablespoon of avocado oil for 2 minutes. Add roasted veggies, dried herbs, tomato paste, and broth. Bring soup up to a simmer and cook for 10 minutes.
- Transfer soup to a high-speed blender and blend until smooth. Pour soup back into dutch oven and pour in coconut milk, sherry vinegar, salt, and pepper.
- Garnish soup with your favorite toppings. Toasted pepita seeds, fried leeks, and smoked paprika are my favorite!
- How to make frizzled leeks: Heat 2 cups of avocado oil in a medium-sized saucepan to the temperature of 350°F. Cut leeks into 2-inch long thin strips and fry until golden brown. Transfer to a paper-towel-lined plate to cool.
- You can blend butternut squash soup in a high-speed blender or with an immersion blender.
This soup is a great variation to the fall classic butternut squash soup. The roasted red peppers really add a nice sweetness and color to the soup.