Butternut Squash and Red Pepper Soup
This easy butternut squash and red pepper soup recipe is smooth, creamy, and can be made with minimal ingredients using simple pantry ingredients and is ready in under 30 minutes. Includes stovetop and slow cooker instructions to keep your options open on busy weeknights!
About this Recipe
Around here, we’re big fans of all things butternut squash, especially if it’s a big bowl of cozy, butternut squash soup!
And we’re putting a delicious twist on the classic everyone knows and loves by adding some fun extra ingredients – like roasted red peppers, tomato paste, red chili flakes, coconut milk and smoked paprika.
Everything simmers together until the vegetables are tender and flavorful, before a quick blend with some creamy coconut milk.
The result is a smooth, creamy, velvety, vegan butternut squash and red pepper soup that tastes like it took you all day to make.
It’ll be our little secret that you threw it together with minimal hands-on prep, some simple pantry staples, and comes together in under 30 minutes!
Tip: My secret for adding creaminess to vegan soups is to use full-fat coconut milk from a can. Personally, I don’t think it adds any discernible coconut flavor, but you can definitely use heavy cream in its place if you prefer for a vegetarian option!
Process & Tips
The beauty of this butternut squash and red pepper soup recipe is that you can make it on the stovetop in under 40 minutes or as a more hands-off, easy slow cooker recipe (either way comes out super tasty!).
I often go the slow cooker route because all I have to do is add everything to my crockpot and let it work its magic (and we love those dump and go slow cooker recipes around here!).
I went for ultra-convenience with this recipe, leaning on pre-chopped butternut squash (I used Trader Joe’s butternut squash zig-zags) and jarred roasted red peppers, keeping this recipe super easy, effortless, and fast.
You can, of course, chop your own butternut squash for this recipe, or by any type of pre-chopped butternut squash as well.
For quick prep time, I used jarred roasted red pepper, but if you prefer to make your own roasted red peppers, you’ll need about 3 large bell peppers for this recipe.
Tip: If you happen to live near a Trader Joe’s, this recipe uses 2 (12-oz) containers of butternut squash zig zags and 1 (16-oz) jar of roasted red peppers. So easy!
Customize the Spice Level to Your Taste
As-is, this easy soup recipe is mildly spicy from the red pepper flakes (I really love that bit of warming heat with the tomato and red peppers in this recipe).
For a spicy butternut squash and red pepper soup, double or triple the red pepper flakes to ½ or ¾ teaspoon.
However, if you’re sensitive to heat, feel free to leave the red pepper flakes out altogether.
Serving Suggestions
This butternut squash and red pepper soup already makes a great, hearty, vegetarian meal all on its own but feel free to get creative with any toppings and sides you like!
Some fun ideas would be to top it with hot sauce, sour cream, toasted pumpkin seeds, roasted maple chickpeas, or chopped sage for added flavor and texture.
You can even serve it with an easy side salad with a healthy dressing recipe like this apple cider vinaigrette or 3-ingredient pesto salad dressing for a fun soup & salad night!
Ingredients & Substitutions
Butternut squash: The chopped butternut squash is the star ingredient of this soup. Buy pre-chopped, or chop your own using a whole butternut squash.
Roasted red peppers: Jarred roasted red peppers are a great shortcut ingredient. They have tons of flavor but save you time by not having to roast them yourself first. You can use your own roasted red peppers if you have them, too.
Tomato paste: Tomato paste is a super convenient pantry staple and adds great concentrated tomato flavor to this soup without watering it down.
Broth: I used low-sodium chicken broth for this recipe but you could also use vegetable broth in its place. For a vegetarian and vegan option, be sure to use vegetable broth.
Red chili flakes: Red pepper flakes are spicy, so if you’re very sensitive to heat, feel free to leave them out. However, if you love heat, you can double the amount called for in the recipe.
Garlic cloves: Since we’re using so few fresh ingredients, I like using fresh garlic cloves in this recipe. But you could also use granulated garlic powder in its place.
Smoked paprika: The smoked paprika adds some delicious depth and smokey flavor to this soup. It pairs super well with the red peppers and tomato paste.
Coconut milk: Canned coconut milk is another convenient pantry ingredient in this recipe. Wait to add at the end to give this soup lots of creaminess (without a drop of cream). You can also use traditional heavy cream in its place if you prefer.
Red wine vinegar: Adding vinegar at the end of the cook time is one of my favorite tricks for crockpot soups. It lifts up all the flavors and brightens everything up. You can also use fresh lemon juice or apple cider vinegar if you prefer.
Olive oil: I like the flavor of olive oil in this recipe but you could also use another cooking oil in its place – like avocado, coconut, canola or vegetable oil.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Tips for Storing & Freezing Leftovers
This butternut squash and red pepper soup tastes even better the next day, and leftovers make a great lunch!
It keeps well in the fridge for up to 3-4 days, in a sealed container.
This soup also freezes beautifully, either in a gallon ziploc bag, or individually in mason jars.
You can store it in a sealed freezer friendly container for up to 2-3 months.
Butternut Squash and Red Pepper Soup
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- 8 cups chopped butternut squash, about 1 ½ pounds
- 16 ounce jar roasted red peppers, drained and roughly chopped
- 2 tablespoons tomato paste
- 3 cups chicken broth, or vegetable broth for vegetarian + vegan
- 1 teaspoon kosher salt
To Add at the End
- ¾ cup coconut milk, or heavy cream (not vegan)
- 1 teaspoon red wine vinegar
Instructions
Stovetop Instructions
- Heat the olive oil over medium low heat in a large pot or Dutch oven. Add the red pepper flakes, garlic, and smoked paprika. Cook, stirring constantly until fragrant, about 1 minute.
- Turn the heat to medium high, add the butternut squash, roasted red peppers, and tomato paste. Cook, stirring constantly for another 1-2 minutes.
- Add the stock, stir until well combined, cover, and bring to a boil. Reduce to a simmer and cook, covered, until the squash is tender, about 20-25 minutes.
- Add the coconut milk or cream and red wine vinegar. Using an immersion blender, blend until very smooth and creamy. Alternatively, working in batches, ladle the soup into a blender. Blend on high until smooth, then return to the pot.
- Taste and add additional salt or vinegar if desired.
Slow Cooker Instructions
- Heat the olive oil over medium low heat in a small pan. Add the red pepper flakes, garlic, and smoked paprika. Cook, stirring constantly until fragrant, about 1 minute. Add a splash of water, then scrape the cooked spices into a 6-quart slow cooker.
- Add the butternut squash, roasted red peppers, and tomato paste, stirring until well combined. Cover and cook on high for 3-4 hours, or low for 5-6, or until the squash is tender. Do not uncover during this time.
- Add the coconut milk or cream and red wine vinegar. Using an immersion blender, blend until very smooth and creamy. Alternatively, working in batches, ladle the soup into a blender. Blend on high until smooth, then return to the pot.
- Taste and add additional salt or vinegar if desired.
Delicious and amazing!
Yay, so glad you enjoyed, thanks so much for leaving a review!
Made this today after getting your Good List email right before a TJ’s run, perfect timing! So easy and delicious! I noticed the post mentioned two 7.5 oz cans from Trader Joe’s and the recipe calls for a 16oz jar. I had 2 of those cans in my basket at TJs when I came across their 16oz can and was delighted they came in that size too!
The butternut squash zig-zags are one of my staples for roasting this time of year, so fun to see them in a recipe. MUCH easier than slicing up a whole squash.
Katie, yay, so happy to hear the timing worked out and that this one was a hit – and truly a simple TJs win with the roasted red peppers and zig-zag butternut squash. Woohoo! Thanks for the note on the discrepancy on the jar size, I think I tested with both, so I’ll go in and make that change. Thanks so much for leaving a review!
Another wonderfully delicious healthy soup recipe from Robyn! Cooked it in my IP for 6 mins…simple, quick and perfect for fall ya’ll 🙂
Yay, so glad you enjoyed this one, Angie. Thanks for the note on cooking this one in the Instant Pot – super helpful. Thanks so much for leaving a review!
HI Robyn,
I made this tonight, and it was DELISH!! So easy! I really loved the flavor! I had roasted and frozen some red bell & poblano peppers I got from a farm stand here, so I used those, and WOW, it was so great!! Bonus, my sister recently gifted me an immersion blender, and I got to use it for the first time on this soup tonight! SO FUN:) I will definitely be making this again!! I think it will be very adaptable too! Kind of one where I can throw whatever’s in the fridge in and go with it:) So creamy & tasty:) Thanks for another great recipe!!
Robin, wow, I bet this one was amazing with your own roasted peppers, yum! And yay for breaking in the immersion blender — it’s a whole new world when it comes to soups for you now! Thanks so much for leaving a review!