Butternut Squash and Red Pepper Soup

5 from 5 votes

Butternut Squash and Red Pepper Soup

This Butternut Squash and Red Pepper Soup is the perfect transition into fall soup season, packed with butternut squash, red pepper and tomatoes. The best part: you can serve this warm or chilled!

Prep Time25

Cook Time40

Total Time1 5

Course: Soup

Cuisine: American

Servings: servings

Calories: 275kcal

Author: Jessica Vogl

Equipment

Dutch oven or other soup pot
Baking sheet
Blender or immersion blender

Ingredients

¼ cup olive oil divided
4 cups butternut squash peeled and diced
2 red peppers chopped
1 onion chopped (about 2 cups)
4 garlic cloves chopped
2 cups cherry tomatoes halved
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon fresh thyme plus additional sprigs for simmering
½ teaspoon cumin
½ teaspoon onion powder
¼ teaspoon red pepper flakes
3 cups chicken or vegetable broth
½ cup water
⅓ cup non-dairy or regular dairy milk
2 Tablespoons honey

US Customary - Metric

Instructions

Preheat oven to 400°F. Toss the chopped butternut squash and red peppers with 2 Tablespoons olive oil and spread on a large baking sheet. Bake for 20-25 minutes until soft.
Heat 2 Tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Add onion and garlic and sautée 3-4 minutes, until fragrant and soft. Add roasted peppers and butternut squash, tomatoes, salt, pepper, thyme and spices. Top with chicken or vegetable broth and ½ cup water, and stir to combine. The vegetables may not be completely covered by the liquid.
Add an additional 2-3 sprigs thyme to the pot and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes until all vegetables are fork-tender.
Remove from heat and let cool slightly. Remove thyme sprigs. Working in batches, blend the soup in a blender until smooth, or use a hand-held immersion blender to blend the soup in the pot. If needed, add more water to reach your desired soup consistency. Stir in the milk and honey, then serve.

Video

Nutrition