Easy Roasted Butternut Squash & Red Pepper Soup

An easy butternut squash soup made with roasted butternut squash and red pepper. This small batch of soup is perfect for lunch or dinner.

There is nothing better than a comforting bowl of soup and my latest soup is this easy roasted butternut squash and red pepper soup.

It's a flavour-packed creamy soup, with lots of flavour, but it's not labour-intensive.

Apart from cutting the butternut squash in half, there is no chopping and only a handful of simple ingredients.

It's gorgeous enough to serve at a dinner party too, or on family get-togethers like Sunday dinner or Christmas dinner.

Jump to:

• 🍲 Small batch soup
• ⭐ Why you will love this butternut squash soup
• 📋 What you need to make this vibrant butternut squash soup
• ♨️ Roasting butternut squash
• 💭 Don't throw away the seeds
• 💭 You can cheat on the roasted red peppers
• 👩🏻‍🍳 Blend it!
• 🥣 How to serve butternut squash and red pepper soup
• 🍞 And for dunking ...
• 🥘 Storing homemade soup
• 🥘 Can you freeze red pepper and butternut squash soup?
• 🥣 More soup recipes
• 🥖 Pairing with soup
• ⭐ Save your favourite recipes for free!
• 👩🏻‍🍳 How to make Roasted Red Pepper & Butternut Squash Soup
• 📖 Recipe
• Comments

🍲 Small batch soup

This autumnal velvety soup recipe makes a small batch of soup.

It makes enough soup for three generous servings of velvety soup.

Of course, you can make a bigger batch if you like (my recipe card has that function).

However, if you make a larger batch of soup you will have to either blend the soup in batches in a blender or food processor, or with a stick blender (immersion blender) in a pot on the cooker top.

⭐ Why you will love this butternut squash soup

Here are a few reasons why you will love this butternut soup.

• Easy - it's super simple to make
• Seasonal - it's a seasonal recipe so the butternut squash is cheaper at the moment and at it's best
• Healthy - full of lovely vegetables and high in vitamin C, which is great for cold and flu season
• Low calorie - 120 calories
• Low fat - only 1g of saturated fat (under 5g is low fat)
• Cheap to make - about 93 p per serving (at time of publishing)
• Tasty - it has so much flavour

📋 What you need to make this vibrant butternut squash soup

Here are the minimal ingredients you need to make this creamy butternut squash soup.

• Butternut squash - you could also use pumpkin or other small squashes
• Red bell peppers - orange or yellow work well too (freshly roasted or jarred)
• Vegetable stock - vegetable broth
• Olive oil
• Sage - dried sage
• Paprika
• Salt & pepper - to season
• Cream - vegan double cream (heavy cream) or creamy coconut milk to serve
• Pesto - to serve, you can use jarred or homemade pesto (try my easy homemade cashew and basil pesto)

See the fully printable recipe card at the bottom of this page for the full ingredient list, method and nutritional information.

♨️ Roasting butternut squash

When you roast butternut squash to make soup, it adds so much flavour.

Traditionally butternut squash is roasted in large chunks on a baking sheet (or roasting pan) in a hot to medium heat in an oven.

However, these days many people, me included, have an air fryer and use it for everything we can.

To roast the butternut squash, cut a little of the stem end and base, then cut it in half lengthways with a sharp knife, then scoop out the seeds.

Rub the cut side of the squash with oil, season it, then roast it in the air fryer (or oven) flesh side up until has a soft and creamy texture (I think they call this fork tender) and is easy to scoop out with a spoon.

💭 Don't throw away the seeds

When you scoop the seeds out of the butternut squash, don't throw them away, they are nutritious and make a great snack, just like pumpkin seeds.

Clean and dry them, then toss them in olive oil and dried herbs or spices and salt and pepper, then bake them for a few minutes in an air fryer or oven until crisp.

💭 You can cheat on the roasted red peppers

If you have fresh red bell peppers (yellow and orange are ok too), then you can throw them on to roast at the same time as the butternut squash.

If not, you can use a shop-bought jarred roasted red peppers or the little jars of pepper antipasti, which comes in oil (you won't use the oil but keep it, as it's tasty used in a salad dressing or tossed through freshly cooked pasta).

The antipasti peppers are handy to keep in your store cupboard to add to sandwiches, wraps and salads. I add them to my favourite lentil couscous salad.

👩🏻‍🍳 Blend it!

This comforting soup is a beautifully smooth soup.

It's blended with hot stock instead of being cooked in a pot (or instant pot), and then heated through.

It's beautifully smooth and silky, which works well with the rich flavours.

You can use a food processor, blender (a high powered blender will give a smoother finish) or a stick blender (immersion blender).

If you love smooth soups, try my tomato soup made with tinned tomatoes, mushroom and fennel soup, cream of parsnip and apple soup or my super green broccoli and pea soup.

I also have a huge list of soups in my soup recipe index over at my other website Tinned Tomatoes.

🥣 How to serve butternut squash and red pepper soup

Here's how I like to serve this red pepper soup recipe and a few more ideas.

• Swirl of vegan cream, small dollops of pesto and fresh basil leaves
• Swirl of vegan cream and crunchy garlic croutons
• Swirl of coconut cream and a pinch of red pepper flakes (chilli flakes)
• Swirl of coconut cream and fresh coriander (cilantro)

🍞 And for dunking ...

I know it's maybe not very polite to dunk bread in your soup if you are dining at a fancy restaurant, but if you are eating soup at home, it's vitally important!

Here are a few ideas for dunking.

• Buttered brown wholemeal bread
• Soft white bread
• Morning roll (bap, barm, bun, bread cake, bread roll)
• Vegan cheese toastie fingers
• Slices of baguette
• Cheesy quesadilla
• Toast fingers
• Garlic bread

Do you dunk when you eat out or at home? Or do you never dunk? Let me know in the comment section at the bottom!

🥘 Storing homemade soup

Once cool, you can store this gorgeous creamy soup in an airtight container in the fridge for 3-4 days.

Just heat as you need it.

It's great for lunch or a low-calorie main course at dinner time served with some crusty bread.

🥘 Can you freeze red pepper and butternut squash soup?

This easy vegan soup freezes well.

Make it ahead, cool it and freeze in in portions in freezer bags or an airtight container for 3-4 months.

To defrost pop it in the fridge overnight, then reheat in a pot or in the microwave.

🥣 More soup recipes

Looking for more easy soup recipes? Try these:

🥖 Pairing with soup

These are my favourite recipes to make and serve with roasted butternut squash and red pepper soup:

⭐ Save your favourite recipes for free!

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👩🏻‍🍳 How to make Roasted Red Pepper & Butternut Squash Soup

These step-by-step photos will show you how to make this easy squash soup.

Step 1

• Preheat the oven or air fryer (full info in recipe card below).
• Cut the butternut squash in half lengthways, and scoop out the seeds.
• Rub the flesh side of the squash half with oil and sprinkle a pinch of the herbs and spices and season with salt and pepper.
• Roast until soft.
• Add to a blender or food processor (you can use a stick blender (or immersion blender in a pan at a later stage).

Step 2

• Add the roasted peppers, herbs and spices to the blender too.

Step 3

• Add the stock and blend until smooth.
• Pour into a pot to heat.
• Taste to check the seasoning.
• Serve with a swirl of cream and small dollops of pesto and fresh basil.
• Enjoy!