The Coziest Butternut Squash and Red Pepper Soup Recipe

Creamy butternut squash and red pepper soup brings warmth to chilly autumn evenings with surprising depth and comfort.

Mediterranean sunshine infuses every spoonful through sweet roasted peppers and golden squash.

Smooth textures blend beautifully, creating a velvety experience that feels like a culinary hug.

Robust seasonal ingredients dance together, transforming simple vegetables into something extraordinary.

Nutritious and easy to prepare, this soup feels like a secret weapon in your cooking arsenal.

Each ingredient tells a story of rustic simplicity and elegant flavor.

You’ll want to savor every rich, satisfying bite of this soul-warming recipe.

Reasons You’ll Love Mary Berry Butternut Squash And Red Pepper Soup

• Elevate Veggie Flavor: Roasting transforms butternut squash and red peppers into a deeply caramelized, rich taste sensation that brings out natural sweetness and depth.
• Simplify Meal Prep: One-pan roasting technique reduces kitchen cleanup while creating a nutritious soup with minimal dishes and streamlined cooking steps.
• Blend with Ease: Using a blender makes this recipe super smooth, creating a creamy texture without complicated techniques, perfect for home cooks of all skill levels.
• Nutrition Powerhouse: Packed with vitamins from squash and peppers, this plant-based soup delivers a healthy meal option that doesn't compromise on incredible flavor profile.

Ingredients for Mary Berry Butternut Squash And Red Pepper Soup

• Butternut Squash: A sweet and hearty winter squash that provides a creamy base for the soup.
• Red Pepper: Adds a vibrant color and sweet, slightly smoky flavor to the soup.
• Shallot: Offers a mild, delicate onion flavor that enhances the overall taste.
• Garlic: Provides a rich, aromatic depth to the soup's flavor profile.

• Salt, Pepper: Essential seasonings that bring out the natural flavors of the vegetables.
• Olive Oil: Helps roast the vegetables and adds a subtle richness to the dish.
• Miso Paste: Introduces a savory, umami element that deepens the soup's complexity.

• Plant Milk: Creates a smooth, creamy texture and helps blend the roasted vegetables into a silky soup.

How to Cook Mary Berry Butternut Squash And Red Pepper Soup

Step 1: Prepare Baking Surface

Grab a baking sheet and line it with parchment paper to create a perfect roasting platform for your vegetables.

Step 2: Arrange Roasting Ingredients

• Butternut squash
• Red peppers
• Shallot
• Whole garlic cloves

Step 3: Season And Dress Vegetables

Drizzle olive oil over the vegetables and sprinkle with salt and pepper, ensuring each piece gets a nice coating of seasoning.

Step 4: Roast To Golden Perfection

Slide the baking sheet into a preheated oven at 400°F and let the vegetables roast for 40 minutes. Watch for them to become soft and develop a beautiful golden color.

Step 5: Cool And Prep Garlic

Remove the tray from the oven and let the vegetables cool for a few minutes. Gently squeeze the roasted garlic cloves out of their papery skins.

Step 6: Blend Into Creamy Soup

• Plant milk
• Miso paste

Blend until the mixture becomes smooth and velvety, creating a luxurious soup texture.

Step 7: Serve And Enjoy

Pour the soup into bowls and serve immediately while it’s warm and creamy.

Tips for Mary Berry Butternut Squash And Red Pepper Soup Success

• Boost Roasting Flavor: Toss vegetables with herbs like thyme or rosemary before roasting to enhance their natural sweetness and depth.
• Perfect Blending Technique: Let roasted vegetables cool slightly before blending to prevent steam pressure and ensure a silky, smooth consistency.
• Adjust Soup Consistency: Add more plant milk or vegetable broth if you prefer a thinner soup, or reduce liquid for a thicker, more concentrated texture.
• Enhance Nutritional Value: Sprinkle toasted pumpkin seeds or hemp hearts on top for added protein, crunch, and essential nutrients.
• Dietary Flexibility: Swap miso paste with nutritional yeast for a soy-free version, or use coconut milk for a richer, creamier plant-based soup.

Fresh Takes on Mary Berry Butternut Squash And Red Pepper Soup

• Vegan Pumpkin Swap: Replace butternut squash with roasted pumpkin for a similar creamy texture and seasonal flavor.
• Spicy Southwest Version: Add chipotle peppers or cayenne for a smoky, heat-packed soup that wakes up your taste buds.
• Coconut Curry Adaptation: Incorporate coconut milk and curry powder to transform the soup into a rich, globally-inspired dish.
• Protein-Packed Option: Stir in cooked white beans or lentils after blending to increase protein content and create a more substantial meal.

What Goes Well with Mary Berry Butternut Squash Soup

• Pair with Crusty Sourdough: Slice a rustic sourdough bread and toast until golden brown, perfect for dunking into the rich, velvety soup.
• Match with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the sweet roasted vegetables and balance the soup's creamy texture.
• Serve with Herbed Goat Cheese: Crumble tangy goat cheese sprinkled with fresh thyme or chives on top, adding a creamy and zesty contrast to the smooth butternut squash base.
• Accompany with Toasted Pumpkin Seeds: Sprinkle crunchy, lightly salted pumpkin seeds over the soup for a nutty texture and added nutritional boost.

Keeping Mary Berry Butternut Squash Soup Fresh

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 4 days. Cover with a tight lid to maintain freshness and prevent absorption of other food odors.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Seal carefully and freeze for up to 3 months. Label with the date to track storage time.
• Pour soup into a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each interval to ensure even warming. Check temperature before serving to avoid hot spots.
• Pour soup into a saucepan and reheat over medium-low heat. Stir occasionally to prevent sticking and ensure uniform temperature.

FAQs About Mary Berry Butternut Squash And Red Pepper Soup

• What are the health benefits of butternut squash?

Butternut squash is packed with vitamins A and C, which boost immune system, improve eye health, and support skin wellness. It’s low in calories and high in fiber, making it great for weight management and digestive health.

• Can I use different types of milk in this recipe?

Yes, you can substitute plant milk with alternatives like almond milk, oat milk, or coconut milk. Each will slightly alter the soup’s flavor profile, so choose based on your preference.

• Is miso paste necessary for the recipe?

Miso paste adds depth and umami flavor to the soup. If you don’t have miso, you can replace it with vegetable broth or a pinch of salt to enhance the overall taste. However, miso provides a unique, rich flavor that’s recommended.

Butternut Squash And Red Pepper Soup Recipe

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4.5 from 22 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Creamy butternut squash and red pepper soup brings warmth to winter tables with Mediterranean flavors. Rich roasted vegetables blend into a silky smooth comfort, inviting you to savor each spoonful of seasonal goodness.

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Ingredients

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Main Ingredients:

• 2 cups (480 milliliters) butternut squash, cubed
• 2 red bell peppers
• 1 head garlic
• 1 shallot

Spices and Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper

Liquid and Additional Ingredients:

• 1 tablespoon olive oil
• 1.5 cups (360 milliliters) plant-based milk
• 1 tablespoon miso paste

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Instructions

1. Prepare oven at 400F (200C) and line a baking sheet with parchment paper for even roasting.
2. Arrange butternut squash, red peppers, shallot, and whole garlic cloves on the prepared tray in a single layer.
3. Generously drizzle olive oil over the vegetables and season thoroughly with salt and freshly ground black pepper.
4. Roast the vegetables for 40 minutes, ensuring they become tender and develop golden caramelized edges.
5. Remove from oven and allow vegetables to cool slightly, enabling easier handling.
6. Carefully squeeze roasted garlic cloves from their papery skins, releasing their rich, mellow flavor.
7. Transfer all roasted vegetables into a high-powered blender, ensuring no flavorful bits are left behind.
8. Pour plant milk and add miso paste to the blender for depth and creaminess.
9. Blend the mixture until completely smooth, creating a velvety consistency with no vegetable chunks remaining.
10. Taste and adjust seasoning if needed, ensuring a balanced and harmonious flavor profile.

Notes

• Roast vegetables at high heat to caramelize their natural sugars, creating deeper, richer flavor profiles.
• Use a high-powered blender for ultra-smooth, silky soup texture without lumps or chunky bits.
• Consider swapping plant milk with coconut milk for a creamier, slightly tropical twist that complements the squash’s sweetness.
• Add a pinch of smoked paprika or cayenne for extra warmth and depth if you enjoy a subtle kick of spice.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 94 kcal
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 4 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 3.2 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 mg