Roasted red pepper and butternut squash soup recipe
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- Dish type
- Vegetable soup
- Pepper soup
- Roasted pepper soup
Butternut squash soup with a difference, with an almost fruity side note coming from the peppers. Serve with crusty bread.
Norfolk, England, UK
144 people made this
- 1 butternut squash - peeled, seeded and chopped
- 3 red peppers, seeded and chopped
- 2 cloves garlic
- olive oil, to taste
- salt and pepper, to taste
- 1 knob butter
- 1 medium onion, finely chopped
- 2 sticks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 1L vegetable stock
- 2 dessertspoons soured cream
MethodPrep:25min ›Cook:1hr30min ›Extra time:10min cooling › Ready in:2hr5min
- Preheat oven to 200 C / Gas 6.
- Place butternut squash, red pepper and garlic cloves in a roasting pan, splash over a good drizzle of olive oil and grind over some salt and pepper. Toss to coat well.
- Roast in the preheated oven for about 30 minutes, until the squash is tender.
- Meanwhile, melt the butter in a large saucepan over a medium heat then add the onion, celery and carrot. Cook and stir until tender, about 8 to 10 minutes.
- Remove the roasting pan from the oven and add the roasted vegetables to the saucepan along with any roasting juices and mix well. Pour in the stock and quickly bring to the boil. Reduce heat, cover and simmer for 30 minutes.
- Remove from the heat and allow to cool for about 10 to 15 minutes before blending with hand held liquidiser or using a food processor.
- Return to a clean saucepan just prior to serving and heat until bubbling. Serve in warmed bowls with a dollop of soured cream.
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
Absolutely gorgeous. Really easy to make & a huge success. Hishly recommended-08 Feb 2015
Made this as a starter for Christmas dinner and everyone loved it. Will definitely be making it again used two chicken stock pots.-25 Dec 2015
Simple to make. Spiced it up a bit with the addition of some chili flakes. Ideal winter soup. Freezes well. Highly recommend.-18 Dec 2015
Roasted Red Pepper & Squash Soup
An easy and creamy veggie based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it’s vegan, paleo, dairy free, and Whole30 compliant.
Last updated on December 11, 2019.
It is officially soup weather in Austin! Actually just yesterday was and it will be back into the 70s by the end of the week haha. But I am taking advantage of it while I can and making all the soups. Queue this thick and creamy vegan roasted red pepper & squash soup!
Soup is one of my favorite things about winter. It’s so warm and cozy and makes an easy and filling dinner that usually lasts a few days. This squash soup does just that – it’s comforting while being still being light, thick and creamy, and delicious!
My friend mentioned the other day that she had a really good roasted squash soup from Panera and I should try to make one. So this one is for you Carmen!
I looked it up and the ingredients in the Panera autumn squash soup is pumpkin and butternut squash, along with milk, heavy cream, cream cheese, some veggies, and corn starch.
While this recipe isn’t the exact same, it is my spin on it. I took out the dairy and added roasted red peppers to pump up the flavor. It’s gluten free and dairy free, vegan, and Whole30 approved!
You can make it for a holiday party and keep it warm in a crockpot or serve it as an appetizer at a dinner party. If you want to make this a full meal, add some protein to it. Spicy sausage would be delicious, or crunchy chickpeas if you wanna keep it veggie friendly. You can even stir in some collagen!
If you’re in need of a high-powered blender, I use this Vitamix to get the job done. It produces the creamiest soups in seconds! I use it almost daily for the last 7 years and it still works perfectly.
Stay at Home Recipes #10: ROASTED RED PEPPER AND BUTTERNUT SQUASH SOUP
Free curbside pickup at my local grocery store has been a wonderful way for me to decrease my exposure and social distance this year. I cannot complain one bit about the service, which I would recommend to anyone. One thing that happens sometimes is that I get produce items that I would not normally choose myself. A single stalk of celery rather than a whole bunch, for example. In my recent trip, I ordered a butternut squash, and I would normally choose a small one myself, but this time I got a humongous one.
But what should I do with the thing?
My answer: half of this beast of a butternut squash will be made into soup, and the other will go to an aspirational recipe that is homemade butternut squash ravioli.
I started with making some vegetable stock.
Yes, I used chicken stock to make my vegetable stock. Seems redundant, right? You can skip making broth and just use store bought stock if that’s easier.
I started roasting the butternut squash. But first I had to open up this beast.
To cut this thing open, I use a big butcher knife. I use the corner of the knife to wedge the knife in. You can’t just hack into it. Gently, I lift up the knife and butternut squash together and bump it back down on the countertop, and I work my way around until it splits open in half. There is no chopping motion with the knife!
By the way, I did end up roasting these seeds in a little olive oil, and they were good!
Scrape out the seeds and put a little oil covering the inside so it can roast “face down” on a pan in a 350 degree oven, taking up to an hour. I realized that I had a red pepper, so I decided to roast that too.
And, why not? I added a head of garlic to a small piece of foil and put that in as well. Cut it first so the tips of the cloves are exposed, and rub in some oil.
Back to the stock, I rough chopped an onion, celery, carrots, a few garlic cloves.
Go ahead and add some salt and pepper and sauté for a few minutes before adding two packages of broth (I also added four cups of water) and any herbs you might have. I threw in a potato as well because I had one. You can simmer this for about an hour before draining.
Oh, a little packet of soy sauce fell out of my pantry, so I added that too.
My broth got strained into another big pot, and then I returned the vegetables back to my soup pot, and mashed up everything, adding some broth back into the pot for the soup.
My roasted butternut squash and red pepper came out of the oven, shimmering, golden, and soft.
I scooped out just one of these halves to put into the soup along with the pepper, adding more broth as needed (and reserving the rest for another recipe). I also added some roasted garlic too.
Take a look at those colors!
Next, I took my “boat motor” to make the soup smooth, but if you don’t have one, you can use a blender, or simply continue to mash by hand.
To be completely honest, I was not exactly expecting to love this soup, and it exceeded all my expectations. I went ahead and ate some right away. Sometimes soups like this can taste thin, but this soup was rich and creamy.
I put a little sage and thyme right on top.
As a bonus, I still had the rest of that roasted garlic. And rather than let my remaining herbs languish in the refrigerator for a few weeks, I decided to make some roasted garlic herb butter.
Basil, thyme, and parsley with roasted garlic and some lemon juice. I let the butter soften up a little before mixing.
I wrapped up this butter in some parchment paper and put it in the fridge. I ended up using it later to add to mashed potatoes and to roast a chicken, but it would be equally good with some baguette on the side of your roasted red pepper and butternut squash soup.
Roasted red pepper and butternut squash soup recipe - Recipes
I am super excited about how this soup turned out. This soup actually made me realize what a dork I am about good healthy food. It actually makes me stupid excited and I wanna dance around my kitchen! I love when you have an idea in your mind for a dish, you start experimenting, tasting and playing around and it just all falls perfectly into place. That happened with this soup. In fact, it actually came out better than I had imagined it would.
I topped this soup with a roasted red pepper puree that was inspired by a recipe I came across from Bon Appetit magazine in 2003 and I also drizzled some roasted butternut squash seed oil over top. I realize this oil is a very specialized product, and many of you may not have access to it, so you could certainly just use a good quality extra virgin olive oil, or just skip it altogether. The butternut squash seed oil that I have is from a company based in the Finger Lakes region of NY called Stony Brook Oils, I picked it up at Farmers and Artisans here in Buffalo. You can visit Stony Brook’s web site to get a listing of all of the stores you can buy their various squash seed oils at or you can even buy them online. Honestly, if you ever get a chance to try a pumpkin or a squash seed oil, do it. The flavors are incredible. It brings a unique nutty and roasted flavor to so many different dishes. I have never tasted anything like it.
I happened to be able to get my hands on some beautiful red bell peppers that I roasted on my stove top to use in this soup and for the puree on top. If the red peppers at your market aren’t looking so hot, just go with jarred roasted red peppers, they will work perfectly fine, too.
This naturally gluten-free and vegan soup is bursting with flavors and it is so beautiful and colorful. The roasted red peppers in the soup compliment the nutty flavor of the squash and the spicy, garlicky puree on top is a nice burst of bright flavor with a hint of spiciness. The puree was so delicious that I have been using it as a spread on sandwiches and on top of freshly steamed vegetables, etc. I feel like I always need to have a batch of this stuff on hand.
[print_this]Butternut Squash and Roasted Red Pepper Soup
1 tablespoon olive oil
1 large butternut squash (about 2 to 2 1/2 lbs), peeled, seeded and cubed
1 large onion, diced
2 celery stalks, diced
2 cloves of garlic, minced
2 roasted red peppers, diced (here is a great page of different options on how you can roast your own red peppers at home, I roasted mine on my stove top)
1 tablespoon fresh thyme, roughly chopped
1/4 teaspoon of crushed red pepper flakes
1 teaspoon kosher salt
7 cups low sodium vegetable broth
butternut squash seed oil (or olive oil) for drizzling
Heat oil in heavy large pot over medium-high heat. Add onions, celery and butternut squash and sauté until the onions and celery are tender, about 10 minutes. Add garlic and roasted red peppers stir 1-2 minutes. Add thyme, red pepper flakes, salt and vegetable broth bring to boil. Reduce heat cover and simmer until squash is soft, about 45 minutes.
Purée with an immersion blender or in batches using a regular blender or food processor*, until smooth. Return puree to pot. Thin soup with more broth if desired. Ladle soup into bowls. Top each bowl with 1 tablespoon of the roasted red pepper purée and a light drizzle of butternut squash seed oil. Sprinkle with a pinch of fresh thyme.
* When puréeing hot soup in a blender or food processor, do so in small batches, filling the blender pitcher only about halfway. Put the lid on, but remove that small cap in the lid (if you have it) and hold the lid down tight with a towel, otherwise the steam will cause the lid to explode off, spewing hot liquid everywhere. This has never happened to me, but it can, so be careful.
[print_this]Roasted Red Pepper Puree
via Bon Appetit Magazine, November 2003
2 roasted red peppers (approximately 1 cup)
2-3 garlic cloves
1/2 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
Puree all ingredients in processor until smooth. Season with salt and pepper.
Roasted Butternut Squash, Parsnip and Red Pepper Soup
Roasted butternut squash, parsnips and red pepper flavored with curry and cumin make a delicious winter soup.
- FOR THE SOUP:
- 1 whole Medium Sized Butternut Squash, Peeled And Chopped 1 1/2 To 2 Inch Pieces
- 4 whole Parsnips, Peeled And Chopped Into Large Pieces
- 1 whole Red Pepper, Cored And Chopped Into Large Pieces
- 2 whole Medium Onions, Peeled And Chopped Into 8 Wedges
- 2 whole Leeks, White And Light Green Parts Chopped And Rinsed Well
- 2 whole Large Garlic Gloves, Roughly Chopped
- 1-½ teaspoon Curry Powder
- 1 teaspoon Ground Cumin
- ½ teaspoons Cayenne Powder (up To 1 Teaspoon, To Taste)
- Salt And Pepper, to taste
- Olive Oil
- 48 ounces, fluid Chicken Or Vegetable Broth, Low Salt
- 24 ounces, fluid Additional Broth, If Needed
- FOR THE GARNISH:
- ½ cups Pepitas Or Pumpkin Seeds
- ½ teaspoons Olive Oil Or Butter
- ½ teaspoons Cumin
- 1 pinch Salt
Place butternut squash, parsnips, red peppers and onions in a roasting pan. Sprinkle liberally with salt, pepper and olive oil. Roast in a preheated oven at 425 degrees (F) for 45 minutes to an hour, stirring midway. Remove from the oven.
In a large soup pot on medium heat, saute the leeks in a teaspoon or two of olive oil until they are soft and translucent. (The leeks could be skipped if you want). Add the garlic, curry powder, cumin and cayenne and saute for 1 or 2 minutes until aromatic. Add roasted veggies and stir. Add 6 cups (48 ounces) of chicken or veggie broth and bring to a simmer.
Once it comes to a simmer, remove from heat and process in food processor, blender or hand blender until almost smooth. At this point you may want to add more broth if it is very thick. I added 32 ounces more broth. Taste for seasoning and add more curry, cumin, cayenne, salt or pepper if desired. Return to your soup pot and continue to cook until heated through.
Toast the pepita seeds by placing them in saute pan over medium heat with the butter and cumin. Stir until toasted, approximately 5 minutes. Add salt.
Put some soup in a bowl and sprinkle some toasted pepitas over the top and enjoy a bowl of total goodness. Please!
Note: Customize this basic recipe to your favorite winter vegetables. Use any squash such as pumpkin or acorn squash but butternut is a definite favorite of mine. I chose parsnips but carrots, rutabagas, or turnips would make a delicious, nutritious soup. In my book, roasted squash/root veggie soup can’t be beat.
SnapShots & WhatNots
This is hands-down my best soup recipe ever, any time I make soup and it isn't this recipe I end up wishing it tasted like this one. Like all good recipes it came about through a mixture of trial and error and laziness.
I say laziness because if you've has tried removing the skin off a butternut squash before then you'll know just how tedious that is and my version of cooking is the "lash it all together and hope for the best" style of cooking. I don't have the patience for tedious.
Roasting the butternut squash makes the skin practically fall off by itself - perfect, and since the oven is already on why not roast the red peppers, and sure why not throw in a clove of garlic to roast while you're at it.
This soup is autumn in a bowl – it’s warming, it’s colourful and if you're doing Weightwatchers (or trying to maintain your weight-loss) it's 0pt, yep zero points (unless you eat the entire batch all by yourself and then you have to count 1 for the oil! - but we won't argue over 1/4 points :))
salt, pepper and basil to season
1) Preheated oven to 450 F and chop butternut squash in half. Scoop out the seeds and discard (or toast then, they get lovely and crispy), lightly spray or wash with oil and roast for approx, 45 mins depending on the size of the butternut squash - I roast it until its super soft as it really helps with the skin removal.
2) Leave to cool, then skin and roughly chop. In the meantime, chop the red peppers in half, remove the stem and seeds and roast for 10-15 mins ensure the edges don't burn. Leave to cool and then roughly chop.
3) In a large saucepan, sauté a chopped red onion in a little oil until browned then add a pint to a pint and a half of water and a vegetable stock cube. Once the stock cube is dissolved add the chopped butternut squash and peppers (and garlic) and allow to simmer for 10 minutes. Season with salt, pepper and basil.
4) Blend the soup in a food processor and check the seasoning - add more if necessary and then serve.
This soup keeps well in the fridge for 2-3 days (if it lasts that long) and it can also be frozen.
Nothing says autumn is here like BNS soup with a hot baked potato - delicious!
Roasted Red Pepper & Squash Soup
Last night I wrote a midterm I’ve been dreading since the semester began. I’m taking an online course on perception with a professor I had once before for stats who is not known for his, shall we say, normalcy. He is one of those people you stereotype professors as but no professors are actually like in real life – disheveled, disorganized, highly intelligent, socially unaware, and condescending if your beliefs are anything besides his own staunch atheism.
I spent a good 5+ hours studying for this test, which, if you know me, is a significant portion of time to dedicate to any one thing. Seriously, I don’t even take that long to have a baby. It was a 3-hour midterm and I was done in about 35 minutes, but don’t let that fool you about those 5 hours of studying being well spent.
We started off with multiple choice. If you have any experience with Scantron sheets, you know that the numbers of the questions are fairly important, since a machine does the marking. Things started off ok, until #13. This was followed by #4, then #11. Waaaaiit a minute.
Me: “The numbers go off starting at #13. Should we just renumber?”
Professor: “What? I looked at this 3 times! I knew I shouldn’t have that third double rum and coke.” (maniacal laughter)
Other student (throws hands up in distress): “SO THE NUMBERS WON’T MATCH THE SCANTRON?!”
Professor: “Nope! That’s ok! Consider it a perception challenge!”
Another student: “Umm…#28 is the same as #29.”
Professor: “What?! Really? Crap. Well, oh well – hope you get them both right! Actually, wait, leave the second one blank. Oh wait, that’ll screw up the scantron. Well, just cross that one out and bump the next one up on the sheet.”
Ok seriously, how many of those rum and cokes DID you have, sir? This is getting ridiculous. We all erase our careful numbering and start over at #13, all the way to #40. Several people express confusion at the fact that the original numbers only go to 38 and they are supposed to have 40. Those people missed the discussion of the #13 and onward problem earlier.
I was dreading this exam ALREADY, but this was beyond absurd.
So I finally make it through the multiple choice, which weren’t too bad once you got focused, and turn over to the short answer questions. He gave us about 20 questions beforehand to guide our studying, and I dutifully worked through them all and had a solid working knowledge of 19 of them.
Well, what do you suppose the first question was, the only one worth a hefty 15 points? If you guessed the 20th question, dingdingding, you’d be right! How DOES one delineate the processes involved in the transduction of light energy into the neural code?
Now I can’t decide if I’m ticked because the guy is crazy and completely lacking a sense of structure and clarity or if I’m just grumpy because I know I’m not looking at getting an A in this course.
So that was my night. How was yours?
Let’s have a calming bowl of soup.
This is a great go-to soup to use up extra veggies or when you’re feeling like your vitamin intake is a little low in the gray winter months I love so much except for their lack of fresh berries. I used roasted red peppers and butternut squash with spinach, but you could just as easily use (or add) roasted sweet potatoes, other peppers, or kale. If you skip the green the colour is even more beautiful.
The dominant flavour is the roasted red peppers, and I love the sweet smokiness roasting brings out in vegetables. If you don’t have an immersion blender, this could be pureed in batches in a regular blender or food processor, just be careful to avoid hot splashes (not to be confused with hot flashes).
Aaaah, even talking about soup makes me feel more relaxed.
In the grand scheme of things, is one crazy professor and a B (or worse!) really going to affect my life? I think not. But thanks for listening :) I heart you all.
Roasted Butternut Squash & Red Pepper Soup
Roasted Butternut Squash & Red Pepper Soup is a creamy flavorful soup that's great for lunch or dinner. Vegetarian and Gluten Free.
I guess you could say winter is officially here. The kind of day you just find yourself wanting to sit in front of a good movie on your living room couch with a hot bowl of soup.
Soup has been my thing over the past week or so. It's just something I can make a variety of different ways and not get bored with it. So I've been experimenting again. Look OUT!
This time with Butternut squash and roasted red peppers. It turned out really good though, so I knew I needed to share this one soon.
Butternut Squash roasted just makes such a flavorful soup and combine that with the red peppers and it truly is one of my favorite combinations for soup.
You can also eat this cold and it's really tasty. Believe me I've tried it.
It's also really colorful and kind of has the Fallish look going on. So when you start bringing out all the Pumpkin Spice everything make sure to include this on the menu.
- Don’t be afraid to roast the vegetables until they have some color this is what adds a lot of delicious flavor to your soup!
- Toast the thyme and cumin until fragrant to pull the most flavor from them.
- How creamy the soup ends up depends a lot on the quality and power of your blender. If you don’t have a great immersion blender, check the manual of your stand mixer – you can follow the instructions for hot liquids and blend the soup this way instead. I 100% prefer using an immersion blender for hot soups, so that’s what I always do.
I love this soup as a light lunch or dinner – just with a slice of homemade bread on the side.
If you want to feel fancy, sprinkle some crispy fried bacon on top!
This soup is also great as a starter for a special holiday dinner – it gores so well with the hearty fall and winter comfort foods you’d see on a Thanksgiving or Christmas dinner table.