This easy Roasted Butternut Squash and Red Pepper Soup recipe requires only 7 main ingredients! Makes for a creamy and flavorful comforting bowl of soup. Gluten-free and vegan.
This easy butternut squash and red pepper soup falls into the simple soups and fall flavors category.
Roasted vegetables, warm spices, and minimal ingredients make this a hearty soup and weeknight dinner win.
Why you'll love this recipe
- Simple ingredients
- Creamy texture
- Easy soup recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a full list of ingredients and instructions in the recipe card below.
Butternut squash - One medium squash is just what you need. Roasting will bring out it's natural sweetness and flavor.
Red bell peppers - Two medium peppers will roast with the squash to enhance their flavor.
Onion, carrot, and celery - Also known as mirepoix, this helps create a flavorful base and creamy soup.
Vegetable broth - This simple broth keeps things vegetarian and vegan, but feel free vegetable stock as well.
Chicken broth or even bone broth will work too. This will slightly alter the flavors.
Garlic and spices - Raw minced garlic cloves along with cumin, smoked paprika, and cayenne pepper give this warmth and flavor.
Red pepper flakes are a great substitute for cayenne pepper. Start with a little and add more to taste to suit your spice level.
Before you start: Preheat your oven to 400°F (200°C).
Step 1: Place squash and red bell peppers onto prepared baking sheet. Drizzle with two tablespoons olive oil.
Roast for 20-25 minutes. Squash should be easy to piece with a fork.
Step 2: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery.
Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the garlic and cook for a minute more.
Step 3: Add the ground cumin, paprika, and cayenne pepper to the pot, followed by the roasted red peppers and butternut squash. Add the broth and bring to a boil, then lower heat and simmer for about 20 minutes.
Step 4: Use an immersion blender to carefully puree at least half of the soup until smooth.
Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids and allow them to cool slightly if using a regular blender.
- To make things easier, purchase pre-cut butternut squash. Or, use frozen squash. No need to thaw before roasting.
- Don't have an immersion blender? Use a high powered blender to puree the butternut soup.
Storage and reheating
Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
This red pepper and butternut soup can also be frozen. Store in a freezer-safe container in the freezer for up to 3 months.
When reheating, thaw frozen soup in the refrigerator and then gently reheat it on the stove top or in the microwave. Stir well before serving.
This comforting soup is hearty enough to eat on its own as a main course. But it is great paired with other sides!
Yes! The easiest way to prepare your butternut squash for soup, is to first peel it. Then, cut of the bottom of the squash as well as the top. Slice it in half lengthwise, then cube it.
Butternut squash pairs wonderfully with a variety of spices and seasonings to enhance its mild flavor. Warming spices like cumin and smoked paprika are used in this recipe.
More gluten-free soup recipes
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Roasted Butternut Squash and Red Pepper Soup
- 2 red bell peppers, sliced into strips
- 1 (6 cups cubed) small butternut squash, peeled, seeded, and cubed
- 4 tablespoons olive oil divided
- 1 onion finely chopped
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- Preheat your oven to 400°F (200°C). Lined a large rimmed baking sheet with parchment paper.
- Place butternut squash and red bell peppers onto prepared baking sheet. Drizzle with two tablespoons olive oil and season with a bit of salt and pepper. Toss to coat. Roast for 20-25 minutes. Squash should be easy to piece with a fork.
- In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the garlic and cook for a minute more.
- Add the ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot, followed by the roasted red peppers and butternut squash. Add the broth and bring to a boil, then lower heat and simmer for about 20 minutes.
- Use an immersion blender to carefully puree at least half of the soup until smooth. If you want it completely smooth, puree the whole soup.
- Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids and allow them to cool slightly if using a regular blender. Transfer them back to the saucepan to warm for a couple minutes.
- Serve warm. Garnish with pumpkin seeds or a dollop of sour cream if desired.