Butternut Squash and Roasted Red Pepper Soup

Warm up your soul with this rich and velvety Butternut Squash and Roasted Red Pepper Soup, a perfect blend of sweet, smoky, and savory flavors. This hearty soup combines the natural sweetness of roasted butternut squash with the bold, smoky depth of fire-roasted red peppers, balanced by aromatic spices like smoked paprika and cumin. The recipe is simple yet elegant, featuring a creamy and smooth texture achieved with an immersion blender, and it's easy to make in just about an hour. A drizzle of optional heavy cream and a sprinkle of fresh parsley or cilantro add a gourmet touch to every bowl. Perfect as a cozy appetizer or a light main dish, this recipe is vegetarian, easily adaptable for vegans, and ideal for chilly evenings.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 cups butternut squash (peeled, seeded, and diced)
• 2 whole red bell peppers
• 1 medium yellow onion (chopped)
• 3 cloves garlic cloves (minced)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup heavy cream (optional, for garnish)
• 2 tablespoons fresh parsley or cilantro (chopped, for garnish)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Place the whole red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Once done, transfer the peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.

Step 3

While the peppers roast, heat olive oil in a large pot or Dutch oven over medium heat.

Step 4

Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

Step 5

Add the diced butternut squash to the pot, along with the smoked paprika, ground cumin, salt, and black pepper. Stir to combine and let the spices bloom, cooking for 2-3 minutes.

Step 6

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender and easily pierced with a fork.

Step 7

Add the roasted red peppers to the pot and stir to combine.

Step 8

Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.

Step 9

Taste the soup and adjust seasoning if needed.

Step 10

Serve warm, topped with a swirl of heavy cream (if using) and a sprinkle of fresh parsley or cilantro. Enjoy!

Nutrition Facts

Serving size	(1389.9g)

Amount per serving	% Daily Value*
Calories	961.6

Total Fat 59.0g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 67.0mg	0%
Sodium 2869.6mg	0%
Total Carbohydrate 89.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 28.9g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 261.7mg	0%
Iron 8.6mg	0%
Potassium 2521.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 9.4%

Carbs: 36.6%