Butternut Red Pepper Bliss Soup

$To make a rich and tasty Butternut Red Pepper Soup, gather these fresh ingredients: - 1 medium butternut squash, peeled and cubed - 2 red bell peppers, roasted and peeled - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil - ½ cup coconut milk (optional for creaminess) - Fresh cilantro or parsley for garnish These ingredients work together to create a warm and comforting soup. The butternut squash gives it a sweet base, while the red bell peppers add a pop of color and flavor. Garlic and onion bring depth to the taste, and spices like cumin and smoked paprika give it a unique twist. I love using coconut milk for that extra creaminess, but you can skip it if you prefer. Fresh herbs on top make the soup look beautiful and add a nice finish. With this list, you are ready to create a delicious bowl of Butternut Red Pepper Soup! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Peel the butternut squash and cut it into cubes. In a bowl, toss the cubes with one tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet. Roast the squash for 25 to 30 minutes. You want it tender and caramelized. This step adds sweetness to the soup. While the squash roasts, take two red bell peppers. Place them on another baking sheet in the oven. Roast the peppers for about 20 to 25 minutes. You should see the skin charred. Once done, take them out and put them in a bowl. Cover the bowl with plastic wrap. Let them sit for 10 minutes to soften the skin for easy peeling. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced onion and stir it until it turns translucent, about 5 to 7 minutes. Next, add the minced garlic, ground cumin, and smoked paprika. Cook this mixture for 1 to 2 minutes. The spices will fill your kitchen with a warm aroma. After the butternut squash is done and the red peppers are peeled and seeded, add them to the pot with the onion and garlic. Pour in the vegetable broth and bring everything to a simmer. Let it cook for about 10 minutes. This helps blend the flavors together nicely. Turn off the heat and take the pot off the stove. Use an immersion blender to puree the soup until it is smooth. If you want a creamier soup, stir in the coconut milk. Mix well and taste. Adjust the salt and pepper to your liking. Ladle the soup into bowls. To add a fresh touch, garnish with chopped cilantro or parsley. This adds color and flavor. Enjoy the warmth and richness of this creamy butternut red pepper soup! To make the best Butternut Red Pepper Soup, start with roasting. Roasting brings out the natural sweetness in the butternut squash and red peppers. It also adds depth to the soup. Aim for a golden brown color when roasting. Use a hot oven, around 400°F (200°C). Spread the veggies evenly on a baking sheet. This helps them cook well and caramelize nicely. For a creamier texture, add coconut milk. It gives the soup a rich, velvety feel. When blending, use an immersion blender for control. Blend until smooth and creamy, but leave some chunks if you like texture. If you want more creaminess, you can add more coconut milk or even a splash of cream. Just adjust the seasoning afterward. Spices make a big difference in this soup. Ground cumin and smoked paprika add warmth and a hint of smoke. They enhance the sweetness of the peppers and squash. Don’t forget to taste as you cook. Adjust salt and pepper to bring out the best flavors. Fresh herbs like cilantro or parsley on top add a burst of freshness. They brighten the dish and make it look lovely. Pro Tips Roast for Flavor: Roasting the butternut squash and red peppers enhances their natural sweetness and adds a depth of flavor to the soup. Use Fresh Herbs: For a burst of freshness, consider adding herbs like thyme or rosemary while sautéing the onions. Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner soup, add more broth or water. Garnish Wisely: A sprinkle of toasted pumpkin seeds or a drizzle of balsamic reduction can elevate the presentation and flavor of your soup. {{image_2}} You can change this soup based on what you have. Try adding carrots or sweet potatoes for extra sweetness. For a heartier soup, add cooked lentils or beans. Feel free to swap the vegetable broth for chicken broth if you prefer. If you want a burst of flavor, add a splash of lemon juice before serving. This recipe is vegan if you skip the coconut milk. You can use almond milk or oat milk for creaminess. If you enjoy dairy, add heavy cream or sour cream instead of coconut milk. This adds richness and a smooth texture to the soup. Want to spice things up? Add a pinch of cayenne pepper or crushed red pepper flakes. Start with a small amount, then taste and adjust. If you prefer mild soup, leave out any hot spices. This recipe is flexible so you can customize it to fit your taste. To store leftovers of your Butternut Red Pepper Soup, let it cool first. Pour it into an airtight container. Keep it in the fridge for up to five days. Make sure the lid is tight to keep the soup fresh. Label the container with the date you made it. This helps you track how long it has been stored. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Label the bags or containers with the date. You can freeze the soup for up to three months. When you are ready to eat it, you can defrost it overnight in the fridge. To reheat your soup, you have a few choices. The best way is to use a stove. Pour the soup into a pot and heat over medium heat. Stir often to prevent sticking. It should take about 10 minutes to warm up. If you use a microwave, place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. Enjoy your creamy soup warm! Yes, you can use frozen butternut squash. It saves time and still tastes great. Just thaw it and add it directly to the pot. It may need a bit more cooking time. The soup lasts about 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for your next meal. I love pairing this soup with crusty bread or a fresh salad. Grilled cheese also works well for a cozy meal. You can add a dollop of yogurt for a creamy touch. Yes, this soup is gluten-free. All the ingredients are safe for those with gluten sensitivities. You can enjoy it worry-free! Absolutely! This soup tastes even better the next day. Make it ahead of time and reheat when you need it. Just store it in the fridge for up to 5 days. Butternut red pepper soup is easy to make and packed with flavor. We covered key ingredients like squash and bell peppers. I shared step-by-step instructions for preparation, blending, and serving. You learned useful tips for better texture and flavor. I also discussed fun variations and proper storage methods. In my view, this soup is a must-try recipe. It is versatile and comforting. Enjoy it alone or with your favorite sides!$

A creamy and flavorful soup made with roasted butternut squash and red bell peppers, perfect for a cozy meal.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and cubed
2 red bell peppers roasted and peeled
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
½ cup coconut milk (optional for creaminess)
to garnish fresh cilantro or parsley

Instructions

Prepare the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
Roast the Red Peppers: While the squash is roasting, place the red bell peppers on another baking sheet. Roast in the oven for about 20-25 minutes until the skin is charred. Remove from the oven, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. This will help loosen the skin for easy peeling.
Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic, cumin, and smoked paprika, and cook for another 1-2 minutes until fragrant.
Blend the Soup: Once the butternut squash is roasted, and the red peppers are peeled and seeded, add both to the pot with onion and garlic. Pour in the vegetable broth, and bring to a simmer for about 10 minutes to meld the flavors.
Finish the Soup: Remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk and mix well. Adjust the seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls. Garnish with chopped cilantro or parsley for a fresh touch.

Notes

Coconut milk is optional for added creaminess.

Keyword butternut squash, soup, vegetarian