Butternut Squash, Potato, and Roasted Pepper Soup

Butternut Squash, Potato, and Roasted Pepper Soup
Barbara Kiebel


  • Anaheim or poblano peppers
  • 1 Tablespoon  unsalted butter
  • 1 Tablespoon  olive oil
  • medium-sized onions, chopped
  • cloves garlic, minced
  • butternut squash, peeled and cubed
  • medium-sized Yukon Gold potatoes
  •   Two 32-ounce cartons chicken stock
  • 1/2 Teaspoon  cumin
  •   1/2-1 teaspoon cayenne
  • 2 Teaspoons  salt, plus more to taste
  • 1/2 Teaspoon  pepper, plus more to taste

It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat!

Serve and garnish with sour cream, avocado, onion, and red pepper.

See all butternut squash recipes.


Preheat the broiler. 

Place the peppers under the heated broiler and cook them until the skin has turned dark brown, about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, and close the bag until they feel warm to the touch, about 5 minutes.

Remove them from the bag and peel off the skin, remove the stem, and remove the seeds, if desired. Chop into large chunks and set aside.

Melt the butter and olive oil in a medium-sized skillet. Add the onions and cook over medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too quickly. Add the garlic in the last minute of cooking and watch carefully — it should get cooked to a slight brown but no more since it can easily become bitter.

Put the squash, potatoes, peppers, and half of the onions into a slow cooker with the stock, cumin, cayenne, salt, and pepper. Cook on high for 4 hours or overnight on the low.

Use an immersion blender or regular blender to blend all of the ingredients together and return the soup to the pot. Season with more salt, pepper, and cayenne, to taste. Add the rest of the onions, reserving a few spoonfuls for garnish. 


Calories per serving:

195 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 49g 76%
  • Carbs 316g 105%
  • Saturated 16g 78%
  • Fiber 37g 146%
  • Trans 0g
  • Sugars 66g
  • Monounsaturated 24g
  • Polyunsaturated 7g
  • Protein 75g 151%
  • Cholesterol 85mg 28%
  • Sodium 7,345mg 306%
  • Calcium 521mg 52%
  • Magnesium 518mg 130%
  • Potassium 8,319mg 238%
  • Iron 18mg 99%
  • Zinc 7mg 46%
  • Phosphorus 1,319mg 188%
  • Vitamin A 2,911µg 323%
  • Vitamin C 734mg 1,224%
  • Thiamin (B1) 2mg 141%
  • Riboflavin (B2) 2mg 128%
  • Niacin (B3) 46mg 230%
  • Vitamin B6 5mg 265%
  • Folic Acid (B9) 453µg 113%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 12mg 59%
  • Vitamin K 64µg 80%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...