Butternut Squash and Red Pepper Soup

Creamy and delicious Fall soup with roasted butternut squash and red peppers blended to perfection, garnished with cream, thyme and red pepper flakes.

Course Main Course

Cuisine Mediterranean

Keyword roasted butternut squash and red peppers soup

Servings servings

Calories 239kcal

Author Sonila

Equipment

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