Roasted Red Pepper and Butternut Squash Soup

We packed the flavour into this delicious and savoury fall soup. Enjoy as a starter or serve as a main with our Whole Grain No-Knead Bread

Yield: Makes about 8 cups

Roasted Red Pepper and Butternut Squash Soup


  • 2 tbsp salted butter
  • 1 cup chopped onion
  • 3 cloves garlic, thinly sliced
  • 6 cups cubed peeled butternut squash
  • 2 cups no-salt-added chicken broth
  • 1 tsp dried thyme, crumbled
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/8 tsp ground nutmeg
  • 1 cup chopped canned roasted red peppers
  • 1 cup light cream (10%)
  • 1/3 cup crumbled feta cheese
  • 2 tbsp red wine vinegar
  • 1/2 cup sliced green onions
  • 3 tbsp crumbled feta cheese


  1. Melt butter in a medium pot over medium-high heat. Add onion and garlic. Sauté until softened, about 5 minutes. 
  2. Add squash, broth, thyme, salt, pepper and nutmeg. Stir to combine. Bring to a boil. Reduce heat and simmer, covered, until squash is tender, about 27 – 30 minutes.
  3. Stir in red peppers, cream, 1/3 cup cheese and vinegar. Bring to a simmer and cook for 5 minutes. Do not boil. Remove from heat.
  4. Purée in batches in a blender, filling blender no more than half full for each batch. Alternatively, purée using a hand blender. 
  5. Serve garnished with green onions and 3 tbsp cheese.
Nutritional analysis per 1 cup serving:


169 calories, 9.1  g fat, 5.3 g protein, 18.8 g carbohydrate, 3 g fibre, 519 mg sodium