If you’re on the lookout for a vibrant, cozy, and nourishing bowl to warm you up, this Bell Pepper and Butternut Squash Soup Recipe is an absolute game-changer. Packed with the natural sweetness of orange bell peppers and the creamy texture of butternut squash, this soup balances freshness and comfort effortlessly. Each spoonful is like a warm hug filled with subtle herbaceous notes and bright, sunny flavors that make it perfect for any day you need a little extra cheer in your meal.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this soup’s irresistible character. Each one plays a key role — from the tender butternut squash adding creaminess, to the bell peppers delivering color and sweetness, plus aromatic herbs that elevate every bite.
- Olive oil: A good-quality olive oil gives a silky base for sautéing your veggies.
- Yellow onion: Adds a subtle sweetness and depth when softened.
- Carrots: Bring a natural, mild sweetness that complements the squash perfectly.
- Celery: Adds a gentle savory crunch and complexity to the mix.
- Sea salt and pepper: Essential seasonings that enhance all the fresh tastes.
- Orange bell peppers: The star ingredient for vibrant flavor and gorgeous color.
- Butternut squash: Delivers creamy texture and a touch of nutty sweetness.
- Vegetable broth: Adds depth and helps everything meld together beautifully.
- Thyme: A fragrant herb that offers subtle earthiness.
- Dried sage: Brings warmth and a hint of aromatic spice to round things out.
How to Make Bell Pepper and Butternut Squash Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium-high heat. Toss in diced yellow onion, carrots, and celery along with a pinch of sea salt and pepper. Sauté these for about 3 to 4 minutes until the onions turn translucent and the veggies soften just enough to release their lovely flavors. This base creates a perfect foundation for the soup and fills your kitchen with a comforting aroma that instantly makes you feel at home.
Step 2: Cook the Bell Peppers
Next, add your diced orange bell peppers to the pot. These beauties don’t need long — just about 6 minutes of gentle simmering to soften while maintaining their sweet brightness. This step builds the vibrant color and joyful flavor that makes this recipe stand out from the usual soups you find. It’s like sunshine in a pot!
Step 3: Add Butternut Squash and Broth
Bring in the star butternut squash pieces, the vegetable broth, and herbs like thyme and dried sage. Crank the heat to boil everything together, then reduce it to a gentle simmer for 20 minutes. During this time, the flavors marry beautifully as the squash softens completely, making your soup naturally creamy once pureed. The blend of sweet and herbal notes starts to come alive, creating a truly cozy dish.
Step 4: Puree the Soup Until Silky Smooth
Once your soup ingredients are tender, it’s time to blend! You can use a countertop blender in batches or an immersion blender directly in the pot. Blend thoroughly until silky smooth with no chunks remaining. This step transforms all those robust vegetables into a luscious, velvety texture that’s absolutely irresistible.
Step 5: Serve Hot or Cool and Store
Your Bell Pepper and Butternut Squash Soup Recipe is now ready to enjoy! Serve it piping hot for maximum comfort, or let it cool and keep it in the fridge for up to three days. This soup tastes even better the next day as the flavors settle and intensify.
How to Serve Bell Pepper and Butternut Squash Soup Recipe
Garnishes
Simple garnishes can elevate this soup to restaurant-worthy status. Think a swirl of coconut cream or Greek yogurt for that cooling contrast, a sprinkle of toasted pumpkin seeds for crunch, or fresh herbs like parsley or thyme to bring a burst of freshness. These small touches make every bowl feel like a special treat.
Side Dishes
Pair this soup with crusty artisan bread for dipping or a crisp green salad to balance the silky richness. A slice of garlic bread or even a hearty grain bowl on the side makes for a complete, satisfying meal that’s perfect for lunch or dinner.
Creative Ways to Present
For a fun twist, try serving the soup in hollowed-out bell peppers or mini pumpkins as edible bowls. You can also drizzle chili oil for a subtle kick or top with a few crispy sage leaves fried until golden. These creative ideas add drama and flair to your Bell Pepper and Butternut Squash Soup Recipe, perfect for impressing guests or brightening up a cozy night in.
Make Ahead and Storage
Storing Leftovers
Leftover Bell Pepper and Butternut Squash Soup Recipe keeps beautifully for up to 3 days in an airtight container in the fridge. The flavors deepen with time, making your next serving even more delicious.
Freezing
This soup also freezes wonderfully. Store portions in freezer-safe containers or bags for up to 3 months. When you’re ready, just thaw overnight in the fridge or gently reheat from frozen on the stove or in the microwave.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring frequently to prevent scorching. You can add a splash of broth or water if the soup thickens too much. Reheating slowly helps preserve the fresh flavors and creamy texture that make this recipe so special.
FAQs
Can I use red or yellow bell peppers instead of orange?
Absolutely! While orange bell peppers offer a lovely natural sweetness and bright color, red or yellow peppers will work just as well and add their own unique flavor nuances to the soup.
Is this soup vegan and gluten-free?
Yes, this Bell Pepper and Butternut Squash Soup Recipe is naturally vegan and gluten-free, as it uses vegetable broth and simple plant-based ingredients throughout.
Can I add cream or coconut milk to make it richer?
Definitely! Stirring in some cream or coconut milk after blending adds extra creaminess and a luxurious texture without overpowering the natural flavors.
How long does the soup take to cook?
From start to finish, this soup takes about 50 minutes—20 minutes to prep and 30 minutes to cook—making it a great option for a cozy, midweek meal.
Can I prepare the ingredients ahead of time?
Yes, chopping the veggies a day ahead will save you time and make the cooking process even smoother the day you decide to make the soup.
Final Thoughts
This Bell Pepper and Butternut Squash Soup Recipe is one of those comforting dishes that feels like a warm embrace in a bowl. It’s bursting with color, flavor, and wholesome goodness, making it perfect for any time you need something satisfying yet bright. Give it a go—you’ll find it quickly becomes one of your favorite go-to soups whenever you want to treat yourself or impress without fuss.
Print
Bell Pepper and Butternut Squash Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and comforting Bell Pepper Soup blends sweet orange bell peppers with diced butternut squash and aromatic herbs, creating a creamy, flavorful dish that’s perfect for any season. Enhanced by sautéed onions, carrots, and celery, this soup is easily made on the stovetop and puréed to a smooth consistency, offering a healthy, vegetarian-friendly option ideal for lunches or light dinners.
Ingredients
Vegetables
- 1 yellow onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 6 orange bell peppers, diced
- 2 cups diced butternut squash
Herbs and Seasoning
- Pinch of sea salt and pepper
- 1 teaspoon thyme
- 1/2 teaspoon dried sage
Liquids and Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté vegetables: Add the diced onion, carrots, celery, along with salt and pepper, to the pot. Cook, stirring occasionally, for 3 to 4 minutes until the onions become translucent and the vegetables slightly soften.
- Add bell peppers: Stir in the diced orange bell peppers and let them simmer with the other vegetables for about 6 minutes. This helps to release their sweet flavor.
- Simmer the soup: Add the diced butternut squash, vegetable broth, thyme, and dried sage. Bring the mixture to a boil over high heat, then reduce to a simmer. Let it cook gently for 20 minutes until all vegetables are tender.
- Blend the soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot to purée the soup until completely smooth and creamy.
- Serve: Enjoy the soup immediately hot, or store it in the refrigerator for up to 3 days for later enjoyment.
Notes
- You can adjust the thickness of the soup by adding more or less vegetable broth during blending.
- For a spicier variation, add a pinch of cayenne pepper during the sautéing phase.
- Use an immersion blender to simplify the blending process and reduce cleaning.
- This soup freezes well; store leftovers in freezer-safe containers for up to 3 months.
- To make it vegan, ensure that your vegetable broth is plant-based and free of animal-derived ingredients.
