As the crisp air of fall rolls in, there’s no better way to warm up than with a bowl of this hearty roasted butternut squash and red pepper soup. Packed with savory flavors and a hint of sweetness, this recipe combines the richness of roasted vegetables with aromatic spices for a comforting dish. While it requires a bit of preparation, the payoff is a deliciously satisfying soup perfect for lunch or dinner. Pair it with crusty bread for a complete meal that will have everyone asking for seconds.
Ingredients for Savory Roasted Butternut Squash and Red Pepper Soup
Main Ingredients:
- 3 lb diced butternut squash (about 1 inch) (1.4 kg)
- 1 stick unsalted butter (½ cup or 115 g)
- 1 white onion, coarsely chopped
- 6 garlic cloves, chopped
- ½ can fire-roasted tomatoes, drained (7 oz or 200 g)
- 1 can great northern or cannellini beans, drained (15 oz or 425 g)
- ½ cup sour cream (120 ml)
- 1–2 dashes each: allspice, Worcestershire sauce, Sriracha
- 24–32 oz chicken or vegetable stock (3–4 cups or 720–960 ml)
Seasoning for Squash:
- ½ Tbsp each: fresh black pepper, garlic powder, onion powder, thyme, sage, Italian seasoning, chili powder (7 g each)
- 1 tsp each: paprika, cumin, marjoram (5 g each)
Roasted Red Pepper Puree:
- 4 red bell peppers
- 1 bunch fresh basil leaves (about a handful)
How to Make Savory Roasted Butternut Squash and Red Pepper Soup
Step 1: Prep the Squash
Preheat the oven to 400°F (200°C). Cover a large baking sheet with aluminum foil and drizzle it with a few tablespoons of olive oil. Spread the diced butternut squash on the sheet.
Step 2: Season the Squash
Mix all the seasonings listed for the squash in a small bowl. Sprinkle about half of the seasoning mixture over the squash. Toss with your fingers to coat the pieces evenly in oil and spices. Add the remaining seasoning and toss again. Bake for 20 minutes.
Step 3: Roast Until Golden
After the initial 20 minutes, toss the squash to ensure even cooking and return it to the oven for another 15 minutes, or until the edges begin to brown. Remove from the oven and set aside.
Step 4: Prepare the Base
In a large stockpot, melt the butter over medium heat. Add the garlic and let it simmer, stirring occasionally, until the garlic turns golden. Then, add the onion and the remaining squash seasonings along with the allspice.
Step 5: Build the Soup
Simmer the onions for a few minutes, then add the roasted squash, Worcestershire sauce, beans, and fire-roasted tomatoes. Stir everything together and cook on medium heat for a few minutes.
Step 6: Add Stock and Simmer
Pour in 3 cups (720 ml) of chicken or vegetable stock, or enough to just cover the vegetables. Bring the mixture to a boil, add a squirt or two of Sriracha, and reduce the heat to a simmer. Cover and let the soup simmer for 30 minutes, stirring occasionally.
Step 7: Roast the Peppers
Place the red bell peppers on a baking sheet and roast them in the oven at 400°F (200°C) for 40 minutes, turning them after 20 minutes. When the skin begins to char and blister, remove the peppers from the oven and let them cool. Peel off the skin, discard the seeds, and blend the flesh with basil leaves and a pinch of black pepper until smooth. Set the puree aside.
Step 8: Blend the Soup
When the squash in the pot is very soft and mushy, turn off the heat. Use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer it in batches to a countertop blender.
Step 9: Add Sour Cream
Stir in the sour cream until fully incorporated. Taste the soup and adjust the seasonings as needed.
Step 10: Serve and Garnish
Serve the soup in bowls. For presentation, add a dollop of the red pepper puree in the center of each bowl or mix the puree directly into the soup. Enjoy with crusty bread for dipping.
This roasted butternut squash and red pepper soup is the essence of autumn in a bowl. The rich blend of roasted vegetables, creamy beans, and bold spices creates a harmonious balance of flavors. While it takes a little extra effort to prepare the roasted peppers and blend the soup, the result is well worth it. Serve it at family dinners, fall gatherings, or even as an impressive starter for a holiday meal. Warm, savory, and just slightly sweet—this soup is comfort food at its finest.
