There's something about a bowl of homemade soup on a chilly day, especially when it's made with roasted vegetables and served alongside warm, crusty bread.
This Roasted Butternut Squash Soup with Red Peppers is smooth, creamy, and full of flavour. Roasting the butternut squash, red peppers, red onion, and garlic brings out their natural sweetness, while paprika, thyme, and onion powder add a little warmth and depth.
A scoop of cottage cheese is blended into the soup for a creamy texture and a boost of protein, without needing to add heavy cream to the soup itself. Everything comes together in the blender, making this a fairly simple recipe with very little hands-on cooking.
I finished mine with toasted pumpkin seeds and a light drizzle of cream, then served it with grilled cheese made on homemade bread. It's a comforting lunch or dinner, especially during the colder months.
Why You'll Love This Roasted Butternut Squash Soup
Full of roasted vegetable flavour: Roasting the squash, peppers, onion, and garlic brings out their natural sweetness and adds depth to the soup.
Smooth and creamy: Cottage cheese blends into the roasted vegetables for a rich, creamy consistency.
Simple ingredients: Made with fresh vegetables, pantry seasonings, broth, and cottage cheese.
Easy preparation: Most of the cooking happens in the oven, with very little hands-on work.
Perfect for cooler weather: A comforting soup for fall and winter, especially with homemade bread for dipping.
Ingredients You'll Need
Butternut Squash
Butternut squash is the base of this soup. It has a naturally sweet, slightly nutty flavour that becomes even more pronounced when roasted.
Roasting the squash in halves makes preparation easier because there's no need to peel and cube it beforehand. Once tender, the flesh can simply be scooped out and added to the blender.
Red Bell Peppers
Two red bell peppers add sweetness, colour, and another layer of roasted flavour. They pair especially well with the butternut squash and garlic.
Red Onion
Red onion adds a mild sweetness and savoury depth to the soup. Cutting it into larger pieces helps it roast alongside the other vegetables.
Garlic
A whole head of roasted garlic gives the soup a mellow, rich garlic flavour without the sharpness of raw garlic.
As the garlic roasts, the cloves soften and become easy to squeeze out of their skins.
Cottage Cheese
Cottage cheese is blended into the soup to create a smooth, creamy texture. It's a simple alternative to adding cream directly to the soup and also contributes protein.
For the smoothest consistency, use a high-powered blender and blend thoroughly.
Chicken Broth
Chicken broth helps bring the roasted vegetables together into a soup and balances the natural sweetness of the squash.
You can adjust the amount slightly depending on whether you prefer a thicker or thinner soup.
Seasonings
Paprika, onion powder, thyme, salt, and black pepper add warmth and savoury flavour to the roasted vegetables.
Olive Oil
Olive oil helps the vegetables roast evenly and develop flavour.
Roasted Butternut Squash Soup Recipe
Prep Time: Approximately 15 minutes
Roasting Time: 50–60 minutes
Total Time: Approximately 1 hour 15 minutes
Course: Soup, Lunch, Dinner
Method: Oven Roasted, Blended
Cuisine: Homemade Comfort Food
Ingredients
1 butternut squash
2 red bell peppers
1 red onion
1 whole head of garlic
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons dried thyme
Salt and black pepper, to taste
¾ cup cottage cheese
2 cups (500 ml) chicken broth
Olive oil, for drizzling
Optional Toppings
Toasted pumpkin seeds
A drizzle of heavy cream
Freshly cracked black pepper
For Serving
Grilled cheese sandwiches made with homemade Dutch oven bread
Instructions
1. Preheat the Oven
Preheat your oven to 410°F (210°C). Line a large baking sheet with parchment paper.
2. Prepare the Butternut Squash
Carefully slice the butternut squash in half lengthwise and scoop out the seeds.
Using a sharp knife, lightly score the flesh of each half in a crisscross pattern, being careful not to cut all the way through the skin.
Drizzle the exposed flesh with olive oil and place the squash halves on the prepared baking sheet, cut-side up.
3. Prepare the Vegetables
Peel the red onion and cut it into approximately eight wedges.
Remove the stems and seeds from the red bell peppers and cut them into large pieces.
Arrange the onion and peppers around the butternut squash on the baking sheet.
4. Season the Vegetables
Sprinkle the paprika, onion powder, thyme, salt, and black pepper evenly over the squash and vegetables.
Drizzle the vegetables with a little additional olive oil.
5. Prepare the Garlic
Slice a small amount off the top of the garlic head to expose the cloves.
Drizzle with olive oil, then wrap the garlic securely in aluminum foil or an oven-safe parchment packet.
Place the wrapped garlic on the baking sheet alongside the vegetables.
6. Roast the Vegetables
Transfer the baking sheet to the preheated oven and roast for approximately 50–60 minutes, or until the butternut squash is tender and easily pierced with a fork.
Check the red peppers and onion about halfway through roasting, around 25–30 minutes. Once softened and lightly roasted, remove them from the baking sheet and set aside.
Continue roasting the butternut squash and garlic until tender.
7. Blend the Soup
Once the squash is fully cooked, remove the baking sheet from the oven and allow everything to cool slightly.
Scoop the softened squash flesh away from the skin and transfer it to a high-powered blender.
Add the roasted red peppers and onion.
Carefully unwrap the garlic and squeeze the softened cloves out of their skins into the blender.
Add the chicken broth and cottage cheese.
Blend until completely smooth and creamy.
Important: If the vegetables are still very hot, use a blender designed for hot liquids and follow its venting and fill-limit instructions. Alternatively, let everything cool further before blending.
8. Adjust the Consistency
Check the consistency of the soup.
If you prefer a thinner soup, gradually blend in a little additional broth until it reaches your desired texture.
Taste and adjust the salt and pepper if needed.
If the soup has cooled during blending, transfer it to a saucepan and gently warm over medium-low heat, stirring occasionally, until heated through.
9. Toast the Pumpkin Seeds
While the soup is warming, add a small handful of pumpkin seeds to a dry frying pan over medium-low heat.
Toast for a few minutes, stirring frequently, until lightly golden and fragrant. Remove from the heat to prevent burning.
10. Serve
Ladle the warm soup into bowls.
Top with toasted pumpkin seeds, a light drizzle of cream, and freshly cracked black pepper if desired.
Serve alongside grilled cheese sandwiches made with homemade Dutch oven bread for dipping.
Tips for Making the Best Butternut Squash Soup
Roast the Squash Until Completely Tender
The butternut squash should be soft enough to scoop easily from its skin.
If the squash is still firm in the centre, return it to the oven and continue roasting. Fully cooked squash will blend much more smoothly and give the soup a better texture.
Remove the Peppers and Onion Early
The red peppers and onion cook faster than the butternut squash.
Checking them halfway through roasting prevents them from becoming overly dark or drying out while the squash finishes cooking.
Don't Skip the Roasted Garlic
Roasted garlic has a much softer, sweeter flavour than raw garlic. Using a whole head adds depth without overpowering the soup.
Allow the garlic to cool enough to handle before squeezing out the cloves.
Blend Until Completely Smooth
A high-powered blender works especially well for this recipe.
Because cottage cheese is added directly to the blender, blending thoroughly helps create a smooth consistency without noticeable curds.
Adjust the Broth to Your Preference
The amount of liquid needed may vary depending on the size of your butternut squash.
Start with the 2 cups of chicken broth listed in the recipe. If the soup is thicker than you'd like, add a little more broth until it reaches your preferred consistency.
Taste Before Serving
The sweetness of butternut squash and red peppers can vary, so always taste the finished soup before serving.
A little extra salt or black pepper may be all it needs.
Frequently Asked Questions
Do I Need to Peel the Butternut Squash Before Roasting?
No, and that's one of the easiest parts of this recipe.
Simply cut the squash in half, remove the seeds, score the flesh, and roast it with the skin on.
Once the squash is tender, the flesh can easily be scooped away from the skin and added to the blender.
Why Roast the Vegetables Instead of Boiling Them?
Roasting brings out the natural sweetness of the butternut squash, red peppers, onion, and garlic.
It also develops a deeper flavour that you don't get in quite the same way when the vegetables are boiled directly in broth.
Can You Taste the Cottage Cheese in the Soup?
The cottage cheese blends into the roasted vegetables and gives the soup a creamy consistency. The squash, roasted peppers, garlic, and seasonings provide most of the flavour.
Using a high-powered blender helps ensure the cottage cheese is fully incorporated.
Can I Make This Soup Without Cottage Cheese?
Yes. You can omit the cottage cheese, although the soup will have a different texture and flavour.
For a creamier alternative, you could try a little heavy cream or a can of white beans that blends smoothly into soup. Adjust the amount to your preference.
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely. Vegetable broth works well in place of chicken broth if you'd prefer a vegetarian version. You could also you a flavoured bone broth for an extra boost of protein as well.
What If I Don't Have a High-Powered Blender?
You can use a regular blender, working in batches if necessary.
An immersion blender is another option. Transfer the roasted vegetables, broth, and cottage cheese to a deep saucepan and blend until smooth.
The final texture may vary depending on the blender you use.
Can I Make This Soup Ahead of Time?
Yes. This soup can be prepared in advance and reheated when you're ready to serve.
Store it in the refrigerator in an airtight container and warm gently on the stovetop, stirring occasionally.
Can I Freeze Butternut Squash Soup?
Butternut squash soup generally freezes well, but because this recipe contains cottage cheese, the texture may change slightly after thawing.
For best results, cool the soup promptly, freeze it in individual portions, and thaw in the refrigerator before reheating.
You may need to stir or blend it again to restore a smooth consistency.
What Can I Serve With Butternut Squash Soup?
This soup pairs especially well with bread, sandwiches, and simple savoury sides.
I served mine with grilled cheese sandwiches made using my homemade Dutch oven bread. The crisp, buttery bread and melted cheese are especially good dipped into the creamy soup.
You could also serve it with toasted sourdough, homemade dinner rolls, or a simple green salad.
How to Store and Reheat Butternut Squash Soup
Refrigerating
Allow the soup to cool promptly before transferring it to an airtight container.
Store in the refrigerator for up to 3–4 days.
Reheating
Reheat the soup in a saucepan over medium-low heat, stirring occasionally until heated through.
If the soup has thickened in the refrigerator, add a small splash of broth to loosen it.
Freezing
For longer storage, freeze the cooled soup in freezer-safe containers, leaving a little room for expansion.
For best quality, use within approximately 2–3 months.
Thaw overnight in the refrigerator before reheating. Since the soup contains cottage cheese, you may need to blend or whisk it again after thawing.
Serving Suggestions
One of my favourite ways to serve this soup is with a few simple toppings.
Toasted pumpkin seeds add a little crunch, while a drizzle of cream gives the finished bowl a lovely contrast against the orange soup.
I served mine with grilled cheese made from my homemade Dutch oven bread, which was perfect for dipping.
It's a simple combination, but one that makes a bowl of soup feel like a complete meal.
A Cozy Soup for Fall and Winter
This roasted butternut squash soup is a great way to make the most of seasonal vegetables.
Roasting everything together keeps the preparation simple, and blending the vegetables with broth and cottage cheese creates a smooth, comforting soup.
Finished with toasted pumpkin seeds, a little cream, and warm grilled cheese on the side, it's the kind of homemade meal that's especially nice on a cool afternoon or evening.
Recipe Notes
Squash size: A medium butternut squash works well. Larger squash may require additional broth to reach your preferred consistency.
Roasting: Remove the red peppers and onion around halfway through cooking to prevent over-roasting.
Garlic: Make sure the cloves are soft before adding them to the blender.
Cottage cheese: Blend thoroughly for the smoothest possible texture.
Broth: Start with 2 cups and add more if needed.
Toppings: Toasted pumpkin seeds and a drizzle of cream are optional but make a lovely finishing touch.
Serving: Pair with grilled cheese made from homemade Dutch oven bread for a comforting meal.
