Creamy Roasted Butternut and Red Pepper Soup

Creamy Roasted Butternut and Red Pepper Soup

Warm up with this creamy roasted butternut and red pepper soup, packed with sweet, smoky, and savory flavors. Roasted butternut squash and red peppers blend together into a silky, golden soup that's perfect for fall. A hint of spice adds just the right amount of heat, making it cozy and comforting. Serve it with crusty bread for an easy, satisfying meal everyone will love!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Butternut Squash Soup, Roasted Butternut Squash Soup, Velvety Butternut Squash with Red Pepper Soup

Servings: servings

Calories: 208kcal

Author: George - U Keep Cooking

Equipment

Dutch Oven

Ingredients

Vegetables to Roast:

1 (3-4) lb. Butternut Squash (peeled and cubed)
2 Red Bell Peppers (roughly chopped)
1 Onion (roughly chopped))
8 Cloves Garlic
2 Tbsp Olive Oil

Soup Ingredients:

½ Tsp Thyme (dried)
3 Cups Vegetable Stock (chicken stock or water)
½ Cup Heavy Cream (or coconut milk)
Sea Salt and Ground Black Pepper (to taste)

Instructions

Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Prep the vegetables: In a large mixing bowl, combine the cubed butternut squash, chopped red bell peppers, onion, and whole garlic cloves. Drizzle with olive oil, sprinkle with a pinch of sea salt and black pepper, and toss to coat evenly.
Roast the vegetables: Spread the vegetables in a single layer on the baking sheet. Roast for 45 minutes, stirring halfway through, until the squash is tender and the edges of the vegetables are slightly caramelized.
Blend and heat the soup base: Add the roasted vegetables to a large Dutch Oven and blend with an immersion blender. Add the thyme and 3 cups of vegetable stock and blend until smooth and creamy.
Add the cream: Reduce the heat to low and stir in the heavy cream (or coconut milk for a dairy-free option). Taste the soup and season with more sea salt and black pepper as needed.
Adjust consistency: If the soup is too thick for your liking, add a bit more stock or water until it reaches your preferred consistency.
Serve and enjoy: Ladle the soup into bowls, garnish with a sprinkle of thyme or a swirl of cream if desired, and serve hot with crusty bread or crackers.

Nutrition