Butternut Squash and Red Pepper Soup

Name: Roasted Butternut Squash and Red Pepper Soup
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Ingredients: 2 whole butternut squash; 2 red bell peppers; 1 tablespoon olive oil; 1 onion (roughly chopped); 5 garlic cloves (smashed); 3 tablespoon dry sherry; 5 cups chicken broth; 1 tablespoon sea salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon coconut sugar; 1 cup heavy whipping cream; 1 teaspoon nutmeg; 6 ounces bacon (crisped and crumbled); 1/2 cup creme fraiche ((for serving)); 1/2 cup pepitas ((for serving))

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Made with fresh roasted butternut squash, onions, garlic, crispy bacon and a touch of cream, this butternut squash and red pepper soup is one big ole bowl of easy-to-make comfort!

creamy squash soup with olive oil, creme fraiche and hazelnuts

Warm spices paired with a creamy, flavor packed soup make the perfect fall comfort food.

This soup is one of the best things ever. I could just pour it in a thermos and take it on the road with me, just like this creamy chestnut soup!

The butternut squash is roasted until caramelized, giving it a slightly sweet flavor, which, when mixed with the spice from the smoked paprika, the cream, and the crispy bacon makes just the most amazing soup.

If you're a fan of butternut squash, you'll definitely want to try these recipes:

And guys, this stuff is so easy. Once your squash is roasted, it takes less than 30 minutes to make this soup. You totally need this in your life. You're welcome.

Jump to:

The Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Freezing Options
More Soup Recipes You'll Love
Recipe
💬 Comments

a spoon full of soup held over a bowl of soup

Why This Recipe Works

It uses easy to find ingredients that most people already have in their pantry;
Roasted squash adds an extra dimension of flavor while the smoked paprika adds just the right amount of spice and smoky flavor;
Crème fraiche adds the perfect amount of tang to the complement the sweet and savory flavors in the soup;
Besides the time it takes to roast the squash and peppers, it takes under 30 minutes to get this soup on the table;
Bacon. Needs no further explanation.

The Ingredients

The full list of ingredients is listed in the recipe card at the bottom of the post.

ingredients for butternut squash and red pepper soup

If you want to make your life easier, you can buy butternut squash already cut up in many grocery stores. I always do this when I can find it. If you do use diced butternut squash, reduce the roasting time to about 45 minutes, or until tender.

The crème fraiche is optional - if you can't find it you can leave it out. However, I recommend using it as the tang of the crème fraiche cuts through the richness of the soup.

If yo u don't have smoked paprika, regular works just fine too.

A touch of dry sherry adds an wonderful, slightly sweet, acidic flavor. However, if you prefer to keep it alcohol free (the alcohol does burn off), you can just substitute additional chicken stock.

I loooooove the pepitas in this soup. It adds a nice textural dimension that is just perfection.

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Step By Step Instructions

Cut the squash in pieces to make it easier to handle. Cut each piece in half so the flesh is showing and remove the seeds.

Place the squash on a baking sheet, flesh side up and lightly salt. Roast in a 350F degree oven for about 1 ½ - 2 hours (or more if needed - it is almost impossible to over roast) until it's tender when pierced with a fork.

About an hour into roasting, add the red peppers to the sheet, skin side up. make sure the seeds and stem have been removed and the peppers have been halved.

a tray of red pepper halves and cut up butternut squash

Scoop the flesh of the squash out with a spoon and set aside along with the red peppers.

Heat the olive oil in a large pot (6-8 quart) over medium heat.

Add the onions and garlic and sauté until lightly browned, about 3-5 minutes.

Add the sherry and cook for 1 minute.

Add the squash, roasted red peppers, chicken broth, salt, pepper and paprika and stir. Let simmer for about 15 minutes.

orang colored vegetables simmering in liquid in a pot

Transfer the mixture to a blender, and blend in batches until smooth.

You can also use an immersion blender if you have one for this step so you don't have to do any transferring.

soup being blended with an immersion blender

Pour mixture back into the pot and bring to a light simmer.

Add the cream, nutmeg and salt. **Add additional salt if needed to taste

Simmer for 10 minutes.

Remove from heat and serve garnished with crème fraiche, pumpkin seeds (pepitas) and crumbled bacon.

Topping Ideas

Pumpkin or sunflower seeds;
Crispy fried pancetta;
Croutons - try this Crouton Recipe from Striped Spatula;
Crispy shallots and/or crispy fried garlic;
Kale chips - try this Kale Chip recipe from A Spicy Perspective;
Crispy Roasted Chickpeas from It Doesn't Taste Like Chicken;
Curry Roasted Pumpkin Seeds.

This is perfect served at a dinner party, or even just as a meal itself. I just sop it up with loads of air fryer garlic bread because, well you know, carbs.

a bowl of butternut squash and red pepper soup on a wood surface

Spices to Add

If you want to play around with the spices in the soup, below are some common spices that go great in butternut squash soup:

Cinnamon
Pepper
Paprika
Chili powder
Cayenne pepper
Allspice
Cloves
Sage

Expert Tips

Make the roasted butternut squash and red peppers the day before to save some time. They can be stored in the fridge.
If you are roasting cubed butternut squash instead of the whole squash, reduce the roasting time to 45 minutes. Add the red peppers at the start of roasting time for ease.
The squash will be soft, lightly browned on the edges and caramelized when done roasting;
Roast the squash in advance to save time;
Use a hand/immersion blender to blend the soup to avoid dirtying a blender.
This soup can be frozen BEFORE the cream is added. Store for up to 3 months. Reheat on stove and add the cream and garnishes to serve.

orange colored soup drizzled with white sauce and nuts

Frequently Asked Questions

What are the benefits of butternut squash soup?

Butternut squash and red pepper are both filled with vitamins such as Vitamin A, Vitamin C, Potassium, and Magnesium. These antioxidants have been show to help reduce disease in some cases (note I am not a nutritionist and this does not service as nutrition advice).

How to make butternut squash soup creamy?

Cooked butternut squash has a slightly creamy quality on its own. To make it even creamier, we use heavy cream in this recipe. You can also blend it with coconut cream or even a touch of milk to make it creamy.

Freezing Options

I highly recommend freezing the soup before adding the cream if you're making it in advance. It can be frozen with the cream, but cream tends to separate a bit when reheated.

It can be stored for up to 3 months in the freezer. Reheat on the stove top and add the cream and garnishes to serve.