Butternut Squash and Red Pepper Soup

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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!

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!

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:

• Cinnamon Roasted Butternut Squash
• Sous Vide Butternut Squash
• Indian Butternut Squash Curry
• Butternut Squash Stuffing

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

Why This Recipe Works

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

The Ingredients

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

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.

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.

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.

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.

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.

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

1. Make the roasted butternut squash and red peppers the day before to save some time. They can be stored in the fridge.
2. 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.
3. The squash will be soft, lightly browned on the edges and caramelized when done roasting;
4. Roast the squash in advance to save time;
5. Use a hand/immersion blender to blend the soup to avoid dirtying a blender.
6. 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.

Frequently Asked Questions

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.

More Soup Recipes You'll Love

• Creamy Crawfish Bisque
• Sweet Potato and Red Pepper Soup
• Chicken Curry Stew;
• Instant Pot Ramen;
• Split Pea Soup;
• Coconut Curry Pumpkin Soup;
• Browse ALL the Soup Recipes!

Did you make this recipe? Rate the recipe and leave a comment below letting me know how it turned out!

Recipe