Roasted Red Pepper, Garlic, and Butternut Squash Soup

Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.

  • 1 red pepper, roasted (about 1 1/4 cup sliced) *
  • 1 butternut squash, roasted **
  • 1 entire head garlic, roasted *
  • 3 cups (or more) vegetable broth

Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.

Garnish with cashew cream and fresh thyme.

*For an easy tute on how to roast red peppers and garlic,  see here.

**To roast a squash: preheat oven to 350 °F.  Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.

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10 Responses to Roasted Red Pepper, Garlic, and Butternut Squash Soup

  1. Carissa says:

    YUM!

    I’ve just stumbled upon your blog when looking for a butternut squash soup recipe. As luck would have it, I have all the necessary ingredients to make this recipe, so I’ll be making this for dinner tonight.

    Thank you!

  2. [...] Roasted Red Pepper, Garlic, and Butternut Squash Soup- This super-simple fall soup only has four ingredients! Talk about [...]

  3. Jillian says:

    Thanks for the delicious soup recipe! I just made a version rather like this, but I used water instead of broth, and added onions.

  4. Marly says:

    Looks SO good. I’m ready for soup weather!

  5. Laurel says:

    Ooh, one of my all time favorites with red curry paste and a ton of garlic. I’ll have to make yours next. Well that is after the sugar pumpkins finish steaming in the crock pot so I can have some of your famous Pumpkin Cinnamon Rolls. I’ve already eaten all the Cinnamon Swirl Bread. You are my evil best friend. I think I’m going to start calling you Natasha. (Rocky and Bullwinkle reference and you’re too young, sorry.)

  6. Amanda says:

    I think I could smell the garlic and roasted red peppers through the pics as I read your blog. Mmmm! I am super hungry now!

  7. Looks yum! So you put the water on your tray, with the squash? I’ve never heard of this method…Does it steam instead of roast? How’s it different than just placing the squash face down on parchment?

    Inquiring minds want to know!
    xo
    kittee

    • allyson says:

      thanks! yeah, i always have done it this way. i think in my teen years it was a practical approach to making the squash not stick to the pan, and i must have not yet thought of parchment at that point! but it does give the squash a little steamy love too… but not too much.

      i keep the water level to almost nil. it’s kinda like a half roast/half steam effect. uh huh.

      old habits die hard. <3

    • Ashley says:

      I roast/bake my squash that exact same way too! Beautiful photos by the way : )

  8. Your pictures are too pretty. I would eat the hell out of that roasted bell pepper and your garlic closeup is pretty amazing too.