Easy Roasted Red Pepper & Buttercup Squash Soup
This creamy buttercup squash soup blends smoky roasted red peppers, garlic and paprika for a warming, easy-to-make dish.
Equipment
- 1 Saucepan large
- 1 Baking sheet lined with parchment
- 1 Blender or immersion blender
Ingredients
Ingredients
- 1 buttercup squash 3-pound, halved or quartered, seeds removed
- 3 tablespoons olive oil divided
- 6 cloves garlic divided
- 1 medium onion diced
- 1 ¼ teaspoons fine sea salt
- 2 teaspoons smoked paprika
- 1 jar roasted red peppers 12-16 ounces, drained
- 3 to 4 cups low-sodium chicken broth
- 2 ½ teaspoons apple cider vinegar
- toasted pepita seeds for garnish
Instructions
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Rub the squash and 2-3 garlic cloves with some olive oil, place garlic in squash centers, and place squash cut side down on sheet. Roast for 35–40 minutes, until tender.
- Let squash cool, then scoop the flesh out and discard skin.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add diced onion and ¼ teaspoon salt, sauté for 7–8 minutes until translucent.
- Add minced garlic and smoked paprika. Stir and cook for 1 minute.
- Add roasted red peppers, 3 ½ cups chicken stock, and the roasted squash. Bring to a simmer and cook for 15 minutes.
- Remove from heat and stir in apple cider vinegar.
- Blend the soup using a blender or immersion blender until smooth.
- Adjust thickness by adding more broth if desired. Season to taste with more salt if needed.
- Reheat gently if needed before serving.
- Serve hot, garnished with toasted pepita seeds.
Notes
Soup keeps for 3–4 days in the fridge or can be frozen for longer storage. Reheat gently to preserve texture. Garnish ideas: toasted pepitas, sourdough crumbs, or fresh herbs.