Butternut squash and red pepper soup

My favourite winter lunch is soup, I genuinely get so excited when the weather starts getting colder. I also usually run out of lunch ideas very quickly in the summer so as soon as I feel a chill, I know exactly what to do.

I used to be a bit scared about making my own soup as I thought it would be a long process and was so worried about to getting the right taste and feeling disappointed, so I would normally buy pre-made soup from the supermarket and I would just heat it up. However, I think the multiple lockdowns we have been having and all the extra time have almost forced me to experiment with making my own soup and to be honest, I am so happy I did. Soup is a lot easier than it may seem and it’s quite rewarding tasting it.

This recipe was something that I thought was going to go wrong but somehow went very well! I basically forgot to buy some of the ingredients I needed and had to improvise.

The ingredients are: butternut squash, red sweet long peppers, shallots, garlic, paprika, salt, pepper, rosemary, vegetable stock and double cream. If you are doing veganuary or are simply vegan, you can just use coconut milk or cashew cream.

It takes about an hour to cook all in all and doesn’t require a lot of attention. I really hope you enjoy this one!

Butternut squash and red pepper soup


  • 500 gr of butternut squash, cubed
  • 3 red sweet long peppers, cut in small pieces
  • 2 shallots
  • 4 cloves of garlic
  • 200 ml of double cream (cashew cream or coconut milk if preferred)
  • 500 ml of vegetable stock
  • Rosemary, salt and pepper to taste
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of chilli flakes
  • 1 tablespoon of paprika

How to…

  1. Preheat the oven to 200º Celsius
  2. Put the butternut squash and the peppers in an oven tray and sprinkle salt, pepper, the chili flakes and 1 tablespoon of olive oil. Mix well.
  3. Roast for 30 minutes or until is tender and a bit charred.
  4. Once the vegetables are almost ready, in a large pot put the other tablespoon of olive oil and cook the shallots and the garlic until brown. Cook over medium heat.
  5. Once browned, take the vegetables out of the oven and mix them in the pot with the garlic and the onions, add the tablespoon of paprika and the rosemary. Let them cook for a few minutes so all the veg get infused.
  6. Pour the veg stock and let cook for 5 minutes since it starts boiling.
  7. Turn off the cooker and add the double cream, mix well.
  8. In a blender, mix the soup until nice and smooth. I like to blend it in different stages and play with the amount of liquid and veg to get the texture I want.
  9. And we are done! I like to add a fina drizzle of chilli own for an extra spiciness, would recommend if you like that.

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