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This butternut squash and red pepper soup is both sweet and smoky, making it a healthy yet tasty option for chilly days.
With fall here, that means it is soup time and I've got plenty of options - from pumpkin carrot soup to broccoli cheddar soup to Instant Pot chicken and rice soup to Maryland crab soup.
But some of my favorite soups involve fall flavors and one of my favorites is butternut squash. But the secret here is adding in the roasted red peppers which gives a subtle smokiness, making it a very a comforting soup.
Why This Recipe Works
- Flavorful - You get the nuttiness and sweetness from the butternut squash and the smokiness from the roasted peppers and spices.
- Color - By cooking both butternut squash and peppers, you get a bright orangish red color that just looks like fall.
- Freezer friendly - You can make a big batch of this soup and freeze to use later.
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Ingredient Notes
- Butter - Use a small amount of butter to sauté the onions and garlic for added richness.
- Aromatics - Fresh onions and garlic add depth of flavor to the soup. You can use sweet or yellow onions and adjust the garlic to your preference.
- Tomato paste - Adds a rich tomato flavor.
- Butternut Squash - Look for a medium-sized butternut squash that is firm, with smooth skin and no soft spots. You can also buy pre-cut butternut squash to save time which is what I prefer to do!
- Roasted Red Peppers - You can use store-bought jarred roasted red peppers or roast your own red peppers for a smoky flavor. If using jarred peppers, drain them well before adding.
- Broth - When making soup I always use broth. Broth is made from vegetables or the meaty parts of chicken. Broth is something you sip where stock is something you cook with.
- Spices - The combination of smoked paprika and cumin adds smokiness and a slight heat to the soup.
- Cream - Adds some richness to the soup and more mouth-feel.
- Pumpkin seeds - Adds some crunch and flavor to the soup.
- Seasoning - Don't forget to season with salt and pepper to taste. Add gradually and taste as you go to achieve the right balance.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- It is called butternut squash and red pepper soup, but you can use pumpkin or sweet potato as well.
- If you don't have sweet onions, white, yellow or red onions will work as well. They all high slightly different flavors.
- While I use broth, stock will work as well. It just has a richer flavor. And while I like chicken broth, vegetable broth can be used.
- I like heavy cream for the creaminess, but dairy-free milk or even coconut milk can be substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the onions with butter until translucent before adding the garlic and tomato paste in the last minute. Add the broth, salt, pepper, butternut squash and roasted peppers. Bring to a boil and reduce to a simmer for 20-25 minutes.
Turn the heat off and puree with immersion blender until smooth. Add the cream and spices and stir. Taste and adjust for seasoning before serving.
FAQs
Yes. You can add 2 large red peppers and the diced butternut squash to an oven and roast at 400°F for 35-40 minutes. I just prefer the ease of cooking everything in a Dutch oven.
It can be! To make it vegan, use vegetable broth instead of chicken broth, and choose a non-dairy alternative like coconut milk or almond milk instead of cream. Also replace the butter with vegetable oil.
If you have some cornstarch, just take 1 tablespoon cornstarch and whisk with 2 tablespoon water. Then add to the soup and stir until combined.
You’ll want to do this when the soup is still simmering as that helps activate the cornstarch to help thicken it. You can also control the thickness by how much you puree everything.
This soup pairs well with crusty bread like rosemary Parmesan bread, garlic bread, or a simple green salad. I'm also a fan of black pepper focaccia.
You can also top it with croutons, grated cheese, or a dollop of sour cream for added texture and flavor.
There is nothing wrong with having a big batch of soup to use whenever you need.
To store in the fridge, just let come to room temperature and place in an airtight container in the fridge for 3-4 days.
To store in the freezer, place in airtight container in freezer for up to 3 months. When ready to eat, let that overnight in the fridge.
Just place the soup in a saucepan over medium heat until steaming. No need for it to come to a boil. You can also warm up in a microwave.
Benefits of Butternut Squash
Like many vegetables, butternut squash comes with a ton of benefits, including:
- High in nutrients but low in calories
- Rich in vitamins and minerals
- Contains disease-fighting antioxidants
Equipment
The equipment you use is important to how the butternut squash and pepper soup turns out. What is needed is the following:
- Stock pot/Dutch oven - You want something large enough to cook the soup.
- Chef's knife - You need a quality knife to dice everything.
- Immersion blender - Helps puree everything. Can also use a blender in batches.
Pro Tips/Recipe Notes
- Use quality low-sodium vegetable or chicken broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
- Adjust the spices to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more spice but can't take it away.
Other Soup Recipes
If you’ve tried this butternut squash and red pepper soup recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Butternut Squash and Red Pepper Soup
Ingredients
- 2 tablespoon unsalted butter
- 2 cups sweet onion, chopped (about 1 large onion)
- 4 garlic cloves, minced
- 2 tablespoon tomato paste
- 6 cups butternut squash (about 2 lbs), peeled, seeded and cut into 1 inch chunks
- 1 (12 oz jar) roasted red peppers, drained
- 4 cups chicken broth
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 cup heavy cream
- pumpkin seeds, thyme, olive oil for garnish
Instructions
- In a large pot, melt the butter and add the onions and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for another minute.
- Add butternut squash, roasted red peppers, chicken broth and salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until vegetables are tender, which should take about 15-20 minutes. Turn off the heat. Puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
- Add the smoked paprika, cumin and heavy cream and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Serve in bowls and top with some pumpkin seeds, thyme and a dash of oil if desired.
Notes
- Use quality low-sodium vegetable or chicken broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
- Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.
- Adjust the spices to your liking. Start with a small amount and gradually add more as needed. Remember, you can always add more spice but can't take it away.
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