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Roasted Butternut Squash & Red Pepper Soup

Blend of creamy butternut squash and roasted red peppers that could also be served as a dip or a topping on potatoes or salad.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: American
Servings: 4 -6 servings
Author: Stephanie


  • 1 small/medium butternut squash peeled and chopped
  • 3 small red peppers
  • 1 1/2 tbsp. olive oil
  • salt & pepper to taste
  • 1 tbsp. butter
  • 1 small yellow onion chopped
  • 3 cloves garlic chopped
  • dash of cayenne pepper
  • 2 tbsp. Chardonnay optional
  • 2 1/2 cups vegetable broth
  • 1 cup half & half


  • Preheat oven to 375 degrees. Peel and chop butternut squash into chunks and place in mixing bowl. Cut the tops off red peppers and put in bowl with squash. Add 1/2 tbsp. olive oil and sea salt. Combine well. Cook in preheated oven about 30 minutes until fork tender making sure to turn at least once during cooking. Remove from oven and set aside.
  • Meanwhile saute onion, garlic, salt, pepper, and dash of cayenne in remaining olive oil and butter about 5 minutes adding optional chardonnay at this point. Continue to cook until onions are translucent about 8-10 minutes total.
  • Add butternut squash to onion mixture and mash with fork or masher. Add chopped roasted red peppers, vegetable broth and bring to boil.
  • Reduce heat to medium low and simmer about 20 minutes. Remove from heat and cool about 5-10 minutes and then blend with Immersion blender until smooth consistency.
  • Add half & half and return to heat and cook an additional 10 minutes
  • Taste for salt & pepper


Optional ingredients and toppings
Chardonnay or other white wine
roasted red peppers
goat cheese