Best 7 Savory Roasted Butternut Squash Red Pepper Soup Recipes

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Indulge in a symphony of flavors with our carefully curated collection of butternut squash and red pepper soup recipes. These culinary creations are not only delightful to the palate but also bursting with nutrients, making them a wholesome and satisfying meal option. From classic creamy soups to innovative vegan and gluten-free variations, our recipes cater to diverse dietary preferences and culinary skill levels. Whether you're seeking a quick and easy weeknight dinner or an impressive dish to grace your holiday table, our comprehensive guide has something for every occasion. Discover the perfect balance of sweet and savory as roasted butternut squash and vibrant red peppers meld together in a symphony of flavors. Prepare to tantalize your taste buds and nourish your body with these delectable soup creations.

Let's cook with our recipes!

BUTTERNUT SQUASH AND ROASTED PEPPER SOUP



Butternut Squash and Roasted Pepper Soup image

This sweet and savory soup is special to me because it has the warm creamy feeling of home and just enough punch to keep the flavors interesting. -Stacey Peterson, New Haven, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 11

2 large sweet red peppers
1 medium onion, coarsely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 medium butternut squash (3 to 3-1/2 pounds), peeled and cubed
6 cups vegetable stock
1-1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Minced fresh cilantro, optional

Steps:

  • Cut peppers in half; remove seeds. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. Immediately place peppers in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skin. Chop peppers., In a large saucepan coated with cooking spray, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Add squash; cook for 3 minutes. Stir in the stock, curry powder, salt, cinnamon, pepper and red peppers. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. , Cool slightly. In a blender, process 7 cups soup in batches until smooth. Return all to pan and heat through. Garnish with cilantro if desired.

Nutrition Facts :

SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP



Savory Roasted Butternut Squash & Red Pepper Soup image

Having a warm soup in the fall is a delicious lunch or dinner. This roasted butternut squash soup recipe is hearty and savory. All the spices blend well together and give the recipe a kick of flavor. Roasted red peppers add a hint of sweetness to the soup. It is a labor of love, but so worth it.

Provided by Ashley Burnam

Categories     Other Side Dishes

Time 2h20m

Number Of Ingredients 15

3 lb diced butternut squash (about 1 inch)
1 stick unsalted butter
1 white onion, coarsley chopped
6 garlic cloves, chopped
1/2 can(s) fire roasted tomatoes (drained)
1 can(s) great northern or cannellini beans- drained
1/2 c sour cream
1-2 dash(es) of each: allspice, Worcestershire sauce, Sriracha
24-32 oz chicken or vegetable stock
COATING FOR SQUASH
1/2 Tbsp fresh black pepper, garlic powder, onion powder, thyme, sage, italian seasoning, chili powder
1 tsp paprika, cumin, marjoram
ROASTED RED PEPPER PUREE
4 red bell peppers
1 bunch fresh basil leaves (about a handful)

Steps:

  • 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
  • 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
  • 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
  • 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
  • 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
  • 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
  • 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
  • 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
  • 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
  • 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.

BUTTERNUT SQUASH SOUP WITH ROASTED RED PEPPER PURéE



Butternut Squash Soup with Roasted Red Pepper Purée image

Categories     Soup/Stew     Blender     Sauté     Thanksgiving     Low Fat     Vegetarian     Lunch     Orange     Bell Pepper     Butternut Squash     Fall     Healthy     Vegan     Thyme     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 8

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Roasted Red Pepper Puree

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)
  • Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

SAVORY ROASTED BUTTERNUT SQUASH SOUP



Savory Roasted Butternut Squash Soup image

A real savory squash soup that is not pureed to death!

Provided by Swank

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
1 teaspoon butter, or to taste
1 onion, diced
2 cloves garlic, pressed
½ cup shredded carrot, or to taste
½ teaspoon dried marjoram, or to taste
½ teaspoon celery seed, or to taste
2 pinches cayenne pepper, or to taste
4 cups chicken stock
¼ cup heavy whipping cream, or more to taste
2 ounces cream cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
  • Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
  • Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
  • Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
  • Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.6 g, Cholesterol 21.8 mg, Fat 7.9 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 520.1 mg, Sugar 4.9 g

BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP



Butternut Squash and Roasted Red Pepper Soup image

This soup is a family favorite that is a variation on a soup I had at a church potluck. We'd had a bunch of butternut and acorn squash plus some mystery hybrid squash come up in our compost pile and soup seemed the perfect way to use them up. You can use any combination of winter squash in this. I usually cut the squash in half and microwave it cut side down in some water for about 2 minutes on high to make it easier to peel and cube. Cooking time includes time to broil the peppers.

Provided by Sonata

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 medium red bell peppers, cored, seeded, and halved lengthwise
1 large butternut squash, peeled, seeded, and cubed
1 large onion, finely chopped
2 (14 1/2 ounce) cans vegetable broth
2 granny smith apples, cored, peeled, and chopped
1 teaspoon curry powder (to taste)
1/8 teaspoon ground nutmeg
salt and pepper

Steps:

  • Preheat the oven broiler.
  • Line a small roasting pan or baking sheet with foil. Place pepper halves in pan, cut side down, and place on oven shelf closest to broiler.
  • Broil until pepper skins are completely black, about 8 minutes.
  • Remove from oven, wrap peppers in foil, and allow to stand for 10 minutes.
  • Remove foil and peel off the blackened skins. Slice peppers into 1/2-inch strips and set aside.
  • Combine squash, onion, apples and broth in heavy 4-qt saucepan over medium-high heat and bring to a boil.
  • Partially cover saucepan, reduce heat to medium-low, and simmer until squash is tender, about 20 minutes.
  • Add the pepper slices and cook for 5 minutes longer.
  • Transfer soup to food processor or blender and process until smooth. Return to saucepan, add seasonings and reheat before serving.

Nutrition Facts : Calories 222.3, Fat 0.8, SaturatedFat 0.2, Sodium 16.9, Carbohydrate 57, Fiber 10.4, Sugar 18.8, Protein 4.6

SAVORY ROASTED BUTTERNUT SQUASH



Savory Roasted Butternut Squash image

This is a very simple side dish of butternut squash flavored with thyme that can go with anything! You can also think of it as a great substitute for a starch. It only takes a little bit of flavorful cheese to bring out the flavor of the squash!

Provided by kris

Categories     Side Dish     Vegetables     Squash

Time 1h

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
⅛ teaspoon ground thyme
⅛ teaspoon ground black pepper
salt to taste
½ cup shredded Romano cheese (such as Locatelli®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
  • Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 24.8 g, Cholesterol 10.3 mg, Fat 7.4 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 2.4 g, Sodium 127.5 mg, Sugar 4.7 g

SAVORY ROASTED BUTTERNUT SQUASH SOUP



Savory Roasted Butternut Squash Soup image

The 2 hour cooking time is largely unattended - This is savory and a little bit sweet, spicy, warming, thick & creamy. A perfect autumn soup to sip by the fire pit after a long day of raking. My kids love this soup and ask for it - It's a great way to sneak veggies in to their diet too! This is a three step recipe and I've kept the added salt minimal as commercial stocks are often salty - Please salt and pepper to taste! I also recommend an OXO vegetable peeler for the squash. Change ups to this recipe I've tried: Balsamic vinegar for the cider vinegar - the taste is a bit sharper. Molasses for the maple syrup - a more savory option. A sprig or two of fresh rosemary added with the broth - Awesome! Enjoy!

Provided by ChandraSoleil

Categories     Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 large butternut squash
1 tablespoon cider vinegar
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granulated garlic
1/2 teaspoon dried thyme
3 carrots
1 onion
4 -6 garlic cloves
2 tablespoons olive oil or 2 tablespoons butter
1 quart chicken or 1 quart vegetable stock
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Step 1: Preheat oven to 400°. Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the vinegar with the maple syrup, salt, pepper, granulated garlic, and thyme. Add the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.
  • Step 2: While the squash is roasting, chop the onion, carrots, and garlic. In a large dutch oven or stock pot sauté the onions and carrots in the oil until a little soft and beginning to brown. Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325° for about an hour.
  • Step 3: Using an immersion blender or a potato masher roughly mash up the soup and return it to the oven at 325° for 30 minutes. You may have to add a little water or stock if the soup is too thick. Adjust the seasonings and serve!

Nutrition Facts : Calories 186.2, Fat 4.9, SaturatedFat 0.7, Sodium 226.5, Carbohydrate 37.1, Fiber 6, Sugar 11.3, Protein 3

Tips:

  • Choose the right squash: Look for butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin.
  • Roast the squash properly: Roasting the squash brings out its natural sweetness and flavor. To ensure even roasting, cut the squash into evenly sized pieces and toss them with oil and spices before roasting.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the soup: The soup should be simmered until the vegetables are tender but not mushy. Overcooking the soup will make it bland and watery.
  • Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or spices.

Conclusion:

This savory roasted butternut squash and red pepper soup is a delicious and healthy meal that is perfect for a cold winter day. The soup is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, this soup is sure to be a hit with everyone who tries it.

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