Butternut Squash and Red Pepper Soup

UPDATE: This post was updated on March 24, 2025 to include conversions for metric measurements and nutrition information.

Butternut Squash and Red Pepper Soup is the perfect way to make the transition into Fall's cooler months. If you still have warm weather, this soup can be served chilled and is incredibly refreshing. But if you've already crossed into colder weather and are craving a warm bowl, there is nothing better than a warm bowl of homemade soup!

This is a creamy soup with a bit of a spice kick from the cumin and red pepper flakes. This soup can also easily be made dairy-free (use dairy-free milk) and vegan (use vegetable stock).

Since this soup can be served either chilled or warm, consider pairing it with some delicious Sourdough Discard Naan, Black Pepper Focaccia, or Sourdough Discard Bread Sticks.

Ingredients

This Butternut Squash and Red Pepper Soup comes together with just a few key ingredients. Also remember that soup is very forgiving. If you have a little more or a little less of one ingredient, it will still be delicious!

• Butternut squash: You'll need about 4 cups of chopped butternut squash for this recipe, which is about equivalent to one small butternut squash.
• Cherry tomatoes: I used cherry tomatoes, but you can use any kind of tomato for this recipe. I recommend fresh rather than canned tomatoes.
• Red bell peppers: You'll need 2 fresh red bell peppers that will give this recipe a bit of sweetness.
• Chicken or vegetable broth: 3 cups of broth should be enough, but feel free to add more if you like a thinner soup. You can use either chicken stock or vegetable stock.
• Fresh thyme: Be generous with the thyme! If you don't have fresh herbs available, you can use 1 teaspoon of dried thyme to add a bit of flavor to the recipe.
• Non-dairy milk: I use a bit of unflavored almond milk to help give this soup a creamy texture. You could also use a regular dairy milk.
• Honey: This helps sweeten the soup at the end a little bit, but you could also opt to leave this out.

See full recipe below for detailed directions.

Substitutions & Variations

Soups are a great place to use up odds and ends in your kitchen. Have a few things in your fridge that would be good to use up? Throw them in! Feel free to play with it and always remember you can add more broth if your soup is looking too thick.

• Clean out the fridge - Have a few shallots that you'd like to use? Substitute them for the onion. Have some zucchini, sweet potatoes, carrots, or other veggies that seem like they would work well? Throw them in! If you add more veggies, you can either reduce some of the other ingredients or simply add more soup broth or water to make a larger batch.
• Substitute sweet potatoes for butternut squash - Not a fan of butternut squash, or perhaps you don't have enough for the recipe? Use sweet potatoes instead!
• Use yellow and orange peppers - Instead of red bell peppers, you can use yellow or orange peppers for a light and bright flavor.
• Increase the spice level - Like your soup a little spicier? Add more red pepper flakes and paprika, or you can also add some cayenne pepper for a little kick.
• Use dried thyme - If you don't have fresh thyme, you can use dried instead. Use ½ teaspoon dried thyme in place of 1 teaspoon of fresh thyme.

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to make Butternut Squash and Red Pepper Soup

This soup comes together in just a few easy steps!

Coarsely chop your butternut squash and red peppers. Toss with olive oil and spread on a baking sheet. Bake for 20-25 minutes.

Heat olive oil, onion, and garlic in a large Dutch oven over medium-high heat.

Mix in your spices, then add the vegetables (tomatoes, red pepper, and butternut squash) and soup stock. Top with fresh thyme, bring to a boil, and simmer.

Let the soup cool slightly, then purée until smooth in a blender or with a hand-held immersion blender. Mix in the honey and non-dairy milk, and serve!

Storage

Refrigerator Storage: Let the soup cool fully, then store in an airtight container in the refrigerator for 3-5 days. Reheat the soup on the stovetop, or in the microwave for about 60-90 seconds.

Freezer Storage: Soup freezes very well. Once fully cooled, divide the soup into airtight containers, jars, or even freezer-safe plastic bags, and freeze for up to 3 months. To reheat, let the soup thaw in the fridge overnight, then reheat on the stovetop or in the microwave for 60-90 seconds.

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