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Roasted Butternut Squash & Red Pepper Soup

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A velvety roasted butternut squash and red pepper soup with smoky paprika and caramelized vegetables, blended until silky and garnished with crunchy pumpkin seeds.

Ingredients

Scale
  • 1 medium butternut squash
  • halved and seeds removed 1 red onion
  • cut into thick rounds (placed inside the squash cavities) 2 red bell peppers
  • halved and deseeded 2 carrots
  • peeled 1 whole head of garlic
  • top sliced off 1 cup cherry tomatoes 3 tbsp olive oil 1 tsp dried rosemary 1 tsp paprika Spices: salt
  • black pepper
  • ground cumin
  • and ground coriander 1 to 2 cups warm milk (or vegetable broth) Garnish: roasted pumpkin seeds

Instructions

  1. Prepare the Vegetables: Preheat your oven to 200°C (400°F). Arrange the halved butternut squash
  2. red onion slices
  3. red bell peppers
  4. peeled carrots
  5. cherry tomatoes
  6. and the trimmed head of garlic on a parchment-lined baking sheet. Season & Oil: Drizzle the olive oil generously over all the vegetables
  7. then sprinkle with dried rosemary and paprika. Roast: Bake for 35 to 40 minutes
  8. until the vegetables are tender
  9. soft
  10. and lightly caramelized along the edges. Load the Blender: Scoop the soft butternut squash flesh into a blender pitcher. Squeeze in the roasted garlic cloves from the skin
  11. and add the roasted peppers
  12. carrots
  13. and cherry tomatoes. Season & Blend: Add the salt
  14. black pepper
  15. cumin
  16. and coriander to the pitcher
  17. then pour in the warm milk (or broth). Blend on high until completely smooth
  18. silky
  19. and creamy. Serve: Pour the warm soup into serving bowls
  20. top with a sprinkle of roasted pumpkin seeds
  21. and enjoy warm.

Notes

  • Roast on parchment paper to prevent sticking and simplify cleanup.
  • Do not crowd the baking sheet; give vegetables space to caramelize.
  • Blend in batches if needed to avoid overfilling the pitcher.
  • Warm milk or broth before blending to prevent a grainy texture.
  • Taste and adjust seasoning after blending, as roasting concentrates flavors.

Nutrition

Find it online: https://dishmio.com/roasted-butternut-squash-red-pepper-soup/