This Butternut Squash and Red Pepper Soup is the perfect antidote to cold weather. Roasting the vegetables enhances their natural sweetness, while the subtle addition of thyme and nutmeg brings out rich, warming undertones. Finished with a swirl of cream and a sprinkle of parsley, this bowl of comfort is both beautiful and satisfying. Inspired by Mary Berry’s timeless approach to cooking, this soup is easy to make and packed with flavor. It’s suitable for vegetarians, naturally gluten-free, and endlessly customizable add a sprinkle of chili flakes for heat or a handful of toasted seeds for crunch. Ideal as a starter or a light main served with crusty bread.
Full Recipe:
Ingredients:
-
1 medium butternut squash, peeled and cubed
-
2 red bell peppers, deseeded and chopped
-
1 large onion, chopped
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
750ml vegetable stock
-
1/2 teaspoon dried thyme
-
1/4 teaspoon ground nutmeg
-
Salt and freshly ground black pepper to taste
-
100ml double cream (optional for added richness)
-
Fresh parsley for garnish
Directions:
-
Preheat oven to 400°F (200°C).
-
Place the butternut squash and red bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes or until tender and slightly caramelized.
-
In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Add the minced garlic and cook for another minute.
-
Add the roasted vegetables to the pot along with the vegetable stock, thyme, and nutmeg. Bring to a boil, then simmer for 10 minutes.
-
Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
-
Stir in the double cream if using, and season to taste.
-
Serve hot, garnished with fresh parsley and a swirl of cream if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 180 kcal | Servings: 4 servings
The Cozy Elegance of Butternut Squash and Red Pepper Soup
As the seasons turn and the crisp air of autumn and winter arrives, there’s nothing more satisfying than a warm bowl of soup. Among the many variations out there, Butternut Squash and Red Pepper Soup has secured its place as a beloved favorite in homes and kitchens around the world. Combining the natural sweetness of roasted squash with the gentle tang and brightness of red bell peppers, this velvety soup delivers both comfort and sophistication in every spoonful.
Inspired by the culinary sensibilities of British icon Mary Berry, this soup not only warms the soul but also elevates simple, wholesome ingredients into a truly memorable dish. Whether served as a cozy weeknight dinner, a starter for a formal meal, or part of a holiday spread, this recipe offers flavor, versatility, and health benefits in one beautiful bowl.
A Nutrient-Packed Bowl of Comfort
Butternut squash is often hailed as a superfood for a reason. It’s low in calories yet packed with essential nutrients such as vitamin A, vitamin C, magnesium, and potassium. The vibrant orange hue of the squash signals the presence of beta-carotene an antioxidant linked to improved vision, immune health, and skin vitality.
Red bell peppers, too, are nutrition powerhouses. They are among the richest sources of vitamin C, even more so than oranges, and contain vitamin B6, folate, and a host of other essential micronutrients. When roasted, they develop a smoky-sweet depth of flavor that perfectly balances the creamy texture of squash.
Combining these two ingredients not only results in a harmonious flavor profile but also supports a well-rounded, nutrient-dense meal. For those who prefer plant-based eating or need gluten-free options, this soup fits beautifully into multiple dietary plans.
The Flavor Profile: Sweet, Smoky, and Savory
What sets this soup apart is its layered flavor experience. The butternut squash brings a soft, mellow sweetness, while the roasted red peppers contribute a slightly tangy and smoky edge. This combination is further enhanced by the use of herbs like thyme and warming spices like nutmeg, which add complexity without overpowering the natural taste of the vegetables.
The soup achieves its signature creaminess from the way the vegetables are blended post-roasting. While some versions add a touch of double cream for indulgence, the texture remains rich and velvety even without dairy, making it ideal for vegans when the cream is omitted or replaced with a plant-based alternative.
The Magic of Roasting
Roasting is key to unlocking the full potential of the vegetables in this dish. Unlike boiling or steaming, which can leach flavor and nutrients, roasting caramelizes the natural sugars in both squash and peppers. This creates golden-brown edges and brings out nutty, toasty notes that deepen the overall taste of the soup.
Not only does roasting add complexity, but it also makes the prep process easier—you can simply place your chopped vegetables in the oven and let the magic happen while you prepare the rest of the meal. It’s a low-effort, high-reward technique that transforms humble ingredients into gourmet fare.
Perfect Pairings: What to Serve With Butternut Squash and Red Pepper Soup
This soup is incredibly versatile when it comes to pairing with other dishes. Here are a few ideas to turn it into a complete meal:
-
Crusty Bread or Artisan Rolls: A thick slice of sourdough or a rustic multigrain roll complements the creaminess of the soup and adds satisfying texture.
-
Herb-Infused Croutons: Sprinkle homemade or store-bought croutons over the soup for a delightful crunch.
-
Grilled Cheese or Cheese Toasties: For a nostalgic comfort meal, pair this soup with a gooey grilled cheese sandwich. Try aged cheddar, gruyère, or even a blue cheese if you’re feeling bold.
-
Green Salad: A crisp salad with a lemony vinaigrette provides a refreshing counterbalance to the richness of the soup.
-
Protein Sides: Grilled chicken, chickpea patties, or even tofu cubes can be added to the plate for a heartier lunch or dinner.
Variations and Customizations
The beauty of this soup lies in its adaptability. While the base version is a crowd-pleaser, here are a few ways to tweak it based on your preferences or what’s available in your pantry:
-
Spicy Kick: Add a pinch of cayenne pepper, red chili flakes, or a swirl of sriracha to introduce some heat.
-
Herbal Notes: Swap thyme with sage or rosemary for an earthier flavor.
-
Creaminess: Use coconut milk or almond cream in place of double cream for a dairy-free twist.
-
Added Protein: Blend in cooked lentils or top the soup with crispy chickpeas for a protein boost.
-
Toppings: Garnish with toasted pumpkin seeds, a dollop of Greek yogurt, or a drizzle of herbed oil for an elegant finish.
Why This Soup Is Ideal for Batch Cooking
Butternut Squash and Red Pepper Soup is perfect for meal prep and batch cooking. It stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. This makes it a go-to option for busy families, working professionals, or anyone looking to simplify their weekly meal routine.
When reheating, you can adjust the consistency with a splash of water or broth, and it’s just as delicious as when first made. Portion into individual containers for grab-and-go lunches or freeze in larger batches for family dinners.
A Soup That Transcends Seasons
Although it’s especially popular in autumn and winter, this soup can be enjoyed year-round. It’s light enough to be served in spring, especially when paired with fresh herbs and a salad, and can be a comforting cool-night dish during summer storms. The ingredients are easy to find in most supermarkets throughout the year, making it a staple that doesn’t require seasonal limitations.
Its elegant presentation also makes it suitable for festive gatherings, whether it’s Thanksgiving, Christmas, or a cozy dinner party. Add a swirl of cream and a sprinkle of parsley, and it easily becomes a showstopper.
A Dish Rooted in Simplicity and Elegance
One of the reasons this soup is so loved is because it reflects a core philosophy of good cooking: using simple, quality ingredients and letting their natural flavors shine. Mary Berry, known for her timeless British cooking style, excels at bringing together humble components and turning them into heartwarming, elegant dishes.
This soup mirrors that ethos beautifully. It’s accessible to beginners yet impressive enough for seasoned cooks. It invites creativity, caters to various diets, and is rooted in the kind of slow, thoughtful cooking that nourishes the body and soul.
Conclusion:
Butternut Squash and Red Pepper Soup is more than just a seasonal staple it’s a celebration of flavor, comfort, and wholesome eating. From its smooth texture and roasted depth to its vibrant color and health benefits, this soup ticks every box for a satisfying meal.
Whether you’re craving a solo bowl of nourishment on a quiet night, looking to impress guests at a dinner party, or planning ahead with meal prep, this soup delivers. And thanks to its customizable nature, you can make it your own time and time again.