How much squash can I get out of a medium butternut squash?

A medium squash, about 2 pounds, will provide about 1 3/4 pound squash once peeled and seeded. That's about 5-6 cups of chopped squash.

Can I use prechopped butternut squash to make this soup?

Yes! Look for about 1 1/2 to 2 pounds of prechopped butternut squash. You can even use frozen squash. Just be sure to thaw it or roast it a touch longer.

Butternut Squash and Red Pepper Soup

Name: Butternut Squash and Red Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (see note); 2 medium red bell peppers, stem and seeds removed, quartered; 1 medium yellow onion, peeled and roughly chopped; 2 garlic cloves, peeled and smashed; 2 Tbsp. olive oil; 1 tsp. paprika, plus more for serving; 1 tsp. ground cumin; 1 tsp. fresh thyme leaves, plus more for garnish; 3/4 tsp. table salt, plus more as desired; 2-3 cups no-salt added vegetable broth; pepitas, sour cream, yogurt or plant-based yogurt, for garnished, if desired

Description

This recipe for Butternut Squash and Red Pepper Soup is a savory take on a classic creamy winter squash soup. It’s vegan, packed with flavor and ready in about 30 minutes.

Ingredients

Units Scale

1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (see note)
2 medium red bell peppers, stem and seeds removed, quartered
1 medium yellow onion, peeled and roughly chopped
2 garlic cloves, peeled and smashed
2 Tbsp. olive oil
1 tsp. paprika, plus more for serving
1 tsp. ground cumin
1 tsp. fresh thyme leaves, plus more for garnish
3/4 tsp. table salt, plus more as desired
2–3 cups no-salt added vegetable broth
pepitas, sour cream, yogurt or plant-based yogurt, for garnished, if desired

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Instructions

Preheat oven to 425F. Place squash, peppers, onion and garlic on a baking sheet. Drizzle with oil then sprinkle with paprika, cumin, thyme and salt and toss to coat.
Roast in the oven until the vegetables are very tender and start to caramelize, about 30 minutes, stirring halfway through. Remove from oven and carefully transfer to the base of a blender. Add 2 cups of vegetable broth and carefully blend until slightly chunky, or desired consistency.
Transfer mixture to a large saucepan and bring to a boil over medium heat, stirring frequently. Adjust consistency with more vegetable broth and add more salt, to taste. Serve garnished with pepitas, sour cream or plant-based yogurt, paprika and thyme, if desired.

Notes

Store leftovers in an airtight container for up to 5 days.
To reheat, add a bit more vegetable broth or water and bring to a boil over medium heat, stirring frequently.
You can use prechopped or even frozen butternut squash for this recipe. Just be sure to use at least 1 1/2 pounds of prechopped or frozen squash.
If using a larger squash, simply add more vegetable broth to adjust consistency.
You can also mash the vegetables with a potato masher instead of blending.

Prep Time: 10 min.
Cook Time: 30 min.
Category: Soup
Method: Roasting
Cuisine: American