This Roasted Bell Peppers and Butternut Squash Soup is the perfect recipe for this fall season. Check out the detailed recipe below with step-by-step instructions and pictures.
Welcome to the 20th day of baking mania. I am glad to share yet another savory recipe in this marathon. A well-balanced diet and exercise is the key to healthy living.
Why This Roasted Bell Peppers and Butternut Squash Soup?
I love soups because it is easy to incorporate all the veggies into them. A warm bowl of this butternut squash and bell peppers soup not only comforts you but also provides adequate vitamins and minerals.
Bell peppers are rich in anti-oxidants, and butternut squash is starchy and loaded with fiber too. I love this anti-oxidants + starch + fiber combination. It keeps us full too. I know chopping butternut squash is quite a task but as always no pain no gain. You can prepare this soup in bulk and refrigerate or freeze even. Having soup in the fridge is always great, especially on weekdays you can serve this bread for dinner.
How to Make This Butternut Squash Soup?
Preparing this soup is straightforward. We need to broil butternut squash and bell peppers. Then peel the bell pepper skin and puree both the veggies together. If you are planning to freeze it, then you can puree the roasted vegetables without adding any water. When required, you can take the desired amount, thaw it and add needed water/broth, salt, and pepper.
If you are planning to make this for toddlers and kids, you can reduce the bell peppers quantity, or you skip and prepare this with butternut squash alone. Now without any further ado, here is the roasted bell peppers and butternut squash soup recipe.
Roasted Bell Peppers and Butternut Squash Soup Recipe
Ingredients:
- Chopped Butternut Squash – 5 cups
- Mini Bell Peppers – 6
- Olive Oil – 1 tbsp
- Vegetable Broth – 2.5 cups
- Salt – 1 tsp
- Pepper – 1 tsp
Prep-Work:
- Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. But a good knife does all the magic. So I would recommend investing one.
- Slit the mini bell peppers into two.
Steps:
- Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray lined with aluminium foil or parchment paper.
- Broil them at high temperature for ten mts.
- And then at a low temperature for 10 minutes till you get a nice char on the top. (The broil settings differ in each oven. So adjust accordingly)
- After removing it from the oven, cover the cooked veggies with a foil or a plate to let the veggies sweat for 15 minutes.
- After that, peel the skin from the bell peppers. It will come out quickly now.
- Now puree both the bell peppers and butternut squash by adding water or broth.
- If you are planning to freeze or save for later, then store the puree in an air-tight container.
- If not, then add the puree to the pan and add the veggie broth or water and required salt and pepper. Simmer for seven to ten minutes.
- That’s it. Roasted bell peppers squash soup is ready.
- Top it up with croutons or butter and serve hot.
- I just added some crushed tortilla chips.
Notes:
- If you don’t prefer the charred taste, you can bake the veggies instead of broiling.
- The broil settings differ in each oven. So adjust accordingly
- I used mini bell peppers (red, yellow and orange). But you can use big ones as well and of any one color or multiple colors. You need approximately 1.5 cups of chopped peppers for 5 cups of butternut squash.
- Instead of vegetable broth, you can use water or any other broth of your choice.
- Adjust salt and pepper according to your choice.
📖 Recipe
Roasted Bell Peppers and Butternut Squash Soup
Ingredients
- 5 cups Chopped Butternut Squash
- 6 Mini Bell Peppers
- 1 tbsp Olive Oil
- 2.5 cups Vegetable Broth
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Prep-Work:
- Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. But a good knife does all the magic. So I would recommend investing one.
- Slit the mini bell peppers into two.
Steps:
- Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray lined with aluminium foil or parchment paper.
- Broil them at high temperature for ten mts. and then at a low temperature for 10 minutes till you get a nice char on the top. (The broil settings differ in each oven. So adjust accordingly)
- After removing it from the oven, cover the cooked veggies with a foil or a plate to let the veggies sweat for 15 minutes.
- After that, peel the skin from the bell peppers. It will come out quickly now.
- Now puree both the bell peppers and butternut squash by adding water or broth.
- If you are planning to freeze or save for later, then store the puree in an air-tight container.
- If not, then add the puree to the pan and add the veggie broth or water and required of salt and pepper. Simmer for seven to ten minutes.
- That's it. Roasted bell peppers squash soup is ready.
- Top it up with croutons or butter and serve hot.
- I just added some crushed tortilla chips.
Notes
- If you don't prefer the charred taste, you can bake the veggies instead of broiling. The broil settings differ in each oven. So adjust accordingly.
- I used mini bell peppers (red, yellow and orange). You can use big ones as well. You can use any one color or multiple colors. You need approximately 1.5 cups of chopped peppers for 5 cups of butternut squash.
- Instead of vegetable broth, you can use water or any other broth of your choice.
- Adjust salt and pepper according to your choice.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
P.S. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
You will love these, too:
- Cold Macaroni Pasta Salad
- Pan Grilled Apple and Butternut Squash with Pumpkin Spice
- Zero Oil Vegetarian chili / chili sin carne
- Vegan Butternut Squash Soup with Coconut Milk
- Paruppu Rasam | Dal Rasam | South Indian Lentil Soup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Update Notes: Earlier posted this recipe in 2015. Updated the recipe with new pictures.
i tried this soup, it was fantastic ….I added onion & garlic , also some cream garnish
Thanks a lot. Glad it worked well.
Roasting the vegetables makes it even more tasty! Lovely soup :)
Comforting soup. Looks so delicious…
I am really enjoying your DF recipes they will be a great help for me. Thanks.
Thanks Archana. I am glad you liked them.
A healthy and tempting soup.
Thanks Sneha
Oven roasted veggies gives an excellent and subtle flavor to the soup, so irresistible.
Yup true. Thanks
U won’t believe this ! I made this last week for BM but cudnt click a single snap cz it got all over :)) I used the same combo of ingredients .. Good one
Ohhh ooo.. we missed urs.. It happens to me too. Especially baked veggies before I could take pics it will be all over.
Sounds very interesting to make soup this way!
Thanks Valli
Healthy and nutritious bowl of soup!! yummy
:-) Thanks Saras
The roasting part must have made this soup more flavorful.
Yeah Suma thanks
Nice soup for cold to serve on cold days.
Yup. Thanks Usha
Interesting soup. My daughter tries a lot of these baked ones and they taste fantastic.
Thanks Vaishali
I love roasted vegetable soup. This combo sounds delicious. Warming the squash should make it easier to cut.
:-) Thanks for the tip Varada
I love the flavor of oven roasted soup.. Its windy here today perfect for the weather
Yeah.. I loved the charred taste too. Thanks
This is awesome Sri!!
Thanks Malar
What a healthy, nutritious and delicious soup with butternut squash & red peppers.
Thanks Pavani
this is a welcome recipe from all the bakes we have been doing, nice recipe
Thanks :-)