Fall is officially here, which means all the delicious, hearty flavors we love about this season can finally be brought back into our kitchens. One of our favorite things to make on a chilly night is a big batch of warm, delicious soup. While we walked around the farmer’s market and saw all the gorgeous colors of the fall harvest, we couldn’t wait to get home and make a pot of this Butternut Squash and Pepper Soup. This would be delicious with some toasted sourdough bread on the side.

Butternut squash is one of the most nutritious and one of the healthiest vegetables you can eat. It tastes great, with a similar taste to that of a pumpkin, with its sweet, nutty flavor. Best of all is also low in calories and fat, yet surprisingly filling. Butternut squash delivers dietary fiber, making it an exceptionally heart-friendly choice. It provides ample amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

It also has rich array of vitamins (A, C and E specifically), minerals and antioxidants.

Butternut Squash and Pepper Soup


  • 1 butternut squash, peeled and cubed
  • 9-12 sweet peppers (depending on size), cut and cubed
  • 1 onion, chopped
  • ¼ cup Tantillo California Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (plus more if you like it spicier)
  • ¼ teaspoon ground black pepper
  • 8 cups of vegetable stock or water
  • chives, for garnish (optional)


  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment or foil. Peel and cube your butternut squash, then roughly chop your bell peppers and onion. Drizzle everything with ¼ cup of Tantillo California Extra Virgin Olive Oil, then sprinkle with your remaining seasonings. Use your hands to toss everything well. Place in the oven and bake for 30-40 minutes – the squash should be tender when finished.
  2. Remove your vegetables from the oven. Add the vegetables to a large pot, and slowly puree them with an immersion blender. Then, add in a cup of water or vegetable stock at a time. Stir after each addition, until the soup reaches your desired consistency.

Heat the soup over medium until warmed through. Taste and adjust seasonings as needed. Divide your soup among your bowls and sprinkle with a bit of the chives, if you like. Enjoy!

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