I love, love, love soup season!! There’s so many options that it’s hard to circulate my Fall recipes before the holidays are here. But I never fail to make this Butternut Squash with Red Pepper soup with roasted veggies and broth!!
I love butternut squash recipes this time of the year. Sometimes I roast butternut squash with Greek seasoning and honey, sometimes I roast butternut squash with za’atar or other spices. Other times I make it into soups like this Butternut Squash and Red Lentils soup or this other Leeks, Potatoes and Butternut Squash soup.
Ingredients for the Soup
I keep the ingredients for this soup simple. Usually I roast butternut squash cubes, red peppers, onions, thyme and olive oil. Then I pour all the roasted veggies in a pot with broth and add more flavor from sea salt, black pepper, thyme , red pepper flakes and more.
- butternut squash
- red peppers
- onions
- olive oil
- thyme
- broth (chicken or vegetable)
- red pepper flakes
- sea salt
- black pepper
Sonila’s Tips and Notes for the Soup
While the main ingredients that I roast are butternut squash, red peppers and onions you can add other veggies too. For example potatoes, bell peppers, garlic, sweet potatoes and other types of squash.
Pro-Tip: Save prep time by buying pre-cut fresh butternut squash. I prefer mine from Costco but check your local market for best options!
Add broth and all the roasted veggies plus their juices to a soup pot. Grab an immersion blender and blend everything until smooth.
Set to simmer until you achieve desired consistency, add sea salt, black pepper and seasonings of your choice.
Serve warm with sourdough bread slices or with sandwiches. Garnish with cream, red pepper flakes and fresh thyme! Enjoy:).
Butternut Squash and Red Pepper Soup
Equipment
- 1 soup pot
Ingredients
- 2 lbs butternut squash cubed, pre-cut
- 2 red peppers
- 1 onion
- 2 garlic cloves
- 7-8 thyme sprigs reserve few sprigs as garnish for serving
- 3 tbsps olive oil
- 0.5 tsp red pepper flakes adjust to taste
- 8 cups chicken broth or vegetable broth
- 0.5 tsp sea salt adjust to taste
- pinch black pepper adjust to taste
- 4 tbsps heavy cream (optional) garnish
Instructions
- Add roughly chopped butternut squash, red peppers, onion and garlic on the baking dish. Sprinkle some red pepper flakes over veggies. Drizzle olive oil over veggies and add thyme sprigs on top.
- Roast veggies at 400 degrees F for 35 minutes once oven is pre-heated.
- Add all the roasted veggies in a soup pot, add seasonings of your choice, sea salt, black pepper and broth. Using an immersion blender blend until smooth and creamy.
- Place pot over stovetop and simmer for 15-20 minutes. Serve soup warm with your favorite bread, sandwich or side. Garnish with heavy cream, more fresh thyme and for a spicier soup add some red pepper flakes on top too! Enjoy:).
Notes
- Be careful on salt levels based on type of broth you use, homemade broth can have from none to some salt. Store bought ones can sometimes have lots of salt so adjust accordingly.
- Add about 1 tablespoon of cream per bowl of soup to add richness and garnish.
- I love fresh thyme as garnish too but other types of garnishes can be microgreens, mint, basil, parsley etc etc.
- Store soup leftovers in the refrigerator for up to 4 days in an airtight container. Warm up in a small pot or microwave before serving.
Nutrition Label
Nutrition
If you would like to save this soup recipe for later, please pin one of the pictures from this post to your boards in Pinterest so you can easily retrieve the recipe later when you need it!!
I love hearing from all of you, either in comments or social media. Feel free to let me know if you made the recipe and what adjustments you made for yourself! Thank you from the bottom of my heart for visiting my blog, it means a lot to me and my family!
Additional Soup Recipes
If you like soups as much as I do feel free to check some of these other soup recipes from my website:).
- Barley Soup with Leftover Roast Beef
- Chicken Stelline Soup
- Turkey Orzo Soup
- Lemon Pastina Soup with Chicken
- Split Peas Soup
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