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    home » Recipes » Soup

    Roasted Butternut Squash and Red Pepper Soup

    Published: Oct 26, 2022 •Modified: Oct 26, 2022 by mikecleavenger • This post may contain affiliate links, which can earn us a commission •

    Jump to Recipe Print Recipe
    Soup inside of small bowl.
    Two bowls of butternut squash soup.
    Soup in a large dutch oven.
    Butternut squash soup with fried leeks on top.
    Close up photo of soup in dutch oven.

    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.

    Overhead photo of dutch oven and two soup bowls. this recipe

    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.

    Jump to:
    • Why you'll love this soup
    • Ingredients
    • How to make butternut squash and red pepper soup
    • What to serve with butternut squash and red pepper soup
    • Equipment
    • Storage
    • Chef Tips
    • FAQ
    • Try these fall favorites...
    • 📖 Recipe
    • Comments

    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.

    Ingredients

    Here is a list of all the ingredients you will need to make roasted butternut and red pepper soup.

    List of ingredients for the soup.
    • Butternut Squash - you only need a small-sized squash for this recipe
    • Red Peppers - add color and sweetness
    • Leeks
    • 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!

    Roasting butternut squash and red peppers on baking tray.

    Step 1: Place butternut squash and peppers on a baking tray. Toss with oil, salt, pepper, and roast for 25 minutes at 400°F.

    Stirring soup with wooden spoon.

    Step 2: Combine onions, leeks, roasted veggies, broth, herbs, and tomato paste. Bring to a simmer and cook for 10 minutes.

    Blended soup in a blender.

    Step 3: Blend the soup until smooth.

    Pouring soup back into pot.

    Step 4: Pour soup back into the dutch oven. Add coconut milk and sherry vinegar and season to taste.

    Angled shot of soup.

    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.

    Equipment

    • Baking Tray
    • Blender

    Storage

    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.

    Chef Tips

    • 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.
    Overhead photos of soup in dutch oven.

    FAQ

    Can butternut squash skin be used in the soup?

    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.

    How do you cut butternut squash for soup?

    After peeling and removing the seeds, you can cut the squash into slices or cubes for roasting.

    How do I thicken butternut squash soup?

    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.

    Try these fall favorites...

    • Chili garnished with onions, and cilantro.
      Instant Pot Deer Chili
    • salmon stew in large bowl with spoon
      Easy One-Pot Salmon Stew
    • clam chowder in soup bowls
      Instant Pot Clam Chowder
    • instant pot beef bone broth featured image
      Instant Pot Beef Bone Broth

    Did you make this recipe? Please click the stars below to comment and rate this recipe. Make sure to follow me on Instagram, Facebook, and Pinterest, too!

    📖 Recipe

    Soup inside of a small bowl.

    Roasted Butternut Squash and Red Pepper Soup

    mikecleavenger
    Roasted butternut squash and red pepper soup are a fall favorite! Roasting brings out the natural sweetness in the veggies making the soup extra delicious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dinner, Soup
    Cuisine American
    Servings 4 servings
    Calories 367 kcal

    Equipment

    • baking tray
    • Blender

    Ingredients
      

    • 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

    Toppings

    • pepita seeds
    • frizzled leeks fried leeks
    • sour cream
    • paprika

    Instructions
     

    • 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!

    Notes

    1. 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.
    2. You can blend butternut squash soup in a high-speed blender or with an immersion blender. 

    Nutrition

    Calories: 367kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 987mg | Potassium: 1004mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20460IU | Vitamin C: 58mg | Calcium: 150mg | Iron: 6mg
    Keyword butternut squash, butternut squash soup, Fall Recipes, soup
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

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    Comments

    1. mikecleavenger

      November 04, 2022 at 4:10 am

      5 stars
      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.

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    I'm a chef, husband, and father of two beautiful girls. The Frizzled Leek is a blog about getting families back in the kitchen. Here you won't just follow recipes, you will be developing your cooking skills too!

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