Roasted Butternut Squash and Red Pepper Soup

Roasted Butternut Squash and Red Pepper Soup

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.

Course Main Course, Side Dish, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25

Cook Time 25

Servings

Calories 266kcal

Author Tessa

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Make things faster: Purchase pre-cut butternut squash. Or, use frozen butternut squash. No need to thaw before roasting.

To store: 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.

To freeze: Keep in a freezer-safe container in the freezer for up to 3 months.

Reheating: Thaw frozen soup in the refrigerator and then gently reheat it on the stove top or in the microwave. Stir well before serving.

Nutrition