Butternut Squash and Roasted Red Pepper Soup
Warm up your soul with this rich and velvety Butternut Squash and Roasted Red Pepper Soup, a perfect blend of sweet, smoky, and savory flavors. This hearty soup combines the natural sweetness of roasted butternut squash with the bold, smoky depth of fire-roasted red peppers, balanced by aromatic spices like smoked paprika and cumin. The recipe is simple yet elegant, featuring a creamy and smooth texture achieved with an immersion blender, and it's easy to make in just about an hour. A drizzle of optional heavy cream and a sprinkle of fresh parsley or cilantro add a gourmet touch to every bowl. Perfect as a cozy appetizer or a light main dish, this recipe is vegetarian, easily adaptable for vegans, and ideal for chilly evenings.
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Recipe Information
Ingredients
- 4 cups butternut squash (peeled, seeded, and diced)
- 2 whole red bell peppers
- 1 medium yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional, for garnish)
- 2 tablespoons fresh parsley or cilantro (chopped, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Place the whole red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Once done, transfer the peppers to a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.
While the peppers roast, heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Add the diced butternut squash to the pot, along with the smoked paprika, ground cumin, salt, and black pepper. Stir to combine and let the spices bloom, cooking for 2-3 minutes.
Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, until the squash is tender and easily pierced with a fork.
Add the roasted red peppers to the pot and stir to combine.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender.
Taste the soup and adjust seasoning if needed.
Serve warm, topped with a swirl of heavy cream (if using) and a sprinkle of fresh parsley or cilantro. Enjoy!
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
