This roasted butternut squash and red pepper soup is a warm, vibrant dish that brings together a mix of sweet, earthy, and gently spiced flavours. Roasting the squash and peppers gives them a rich caramelised edge that forms the heart of the soup. Their natural sweetness deepens in the oven, creating a smooth and comforting base that pairs beautifully with the earthy potatoes, soft carrot, and mellow leek. With every spoonful, you get a blend of roasted flavours and gentle spice that feels nourishing and satisfying.
The use of chicken stock adds depth and body, helping the vegetables blend into a silky, well rounded soup. Ground cumin and ground coriander bring aromatic warmth that complements the sweetness of the roasted vegetables, while crushed chilli flakes add a gentle glow in the background. The result is a balanced mix of sweetness, spice, and savoury richness that feels both soothing and full of character. Salt and pepper bring all the ingredients together, allowing every flavour to shine clearly.
Roasting the vegetables first not only enhances their taste but also adds a subtle smokiness to the dish. The squash becomes soft and caramelised, the peppers take on a lovely roasted aroma, and the potatoes, carrot, and leek develop a sweeter edge as they cook. Once blended, the soup becomes smooth, velvety, and deeply fragrant, perfect for a cosy lunch or an easy evening meal.
This recipe is simple to prepare and lends itself well to batch cooking. It reheats beautifully, making it ideal for meal prep or busy days when you want something wholesome without much effort. Serve it with crusty bread, a swirl of cream, or a sprinkle of fresh herbs, and you have a bowl of comfort that feels both homely and full of flavour.
Roasted Butternut Squash and Red Pepper Soup
Ingredients
- 1 Butternut squash peeled, deseeded and cut into large chunks
- 2 Red peppers Deseeded and cut into large chunks
- 4 tbsp Olive oil
- 2 Potatoes peeled and cut into large chunks
- 1 Carrot peeled and cut into large chunks
- 1 Leek cleaned and cut into large chunks
- 600 ml Chicken stock
- 2 tsp Ground cumin
- 2 tsp Ground corriander
- 1 tsp Crushed chilli flakes
- Salt & pepper
Instructions
- Place the butternut squash and red peppers on a baking tray and drizzle with half of the olive oil. Season with salt and pepper. Roast in a pre-headed oven at 180 ℃ fan for approximately 40 minutes.
- In a large pot heat the remaining olive oil on a medium heat and fry the leaks for a few minutes being careful not to colour them. Add the potatoes and carrots, coating them in the oil.
- Add the vegetable stock and the spices and simmer for 25-30 minutes (until the potatoes and carrots are soft
- When the butternut squash and pepper have finished roasting, add them to the rest of the soup ingredients and allow to cool slightly
- With a stick blender, blitz all of the ingredients in the pot until smooth
- Allow to cool completely, portion into air tight containers and refrigerate.
- When ready to use reheat in the microwave until piping hot (stirring regularly). Serve with freshly ground black pepper
