This golden bell pepper soup is nutritious and comforting. It's a perfect recipe for a weeknight - it takes 50 minutes but there are 25 minutes of hands-off time.
There are a lot of possible topping options that would pair well - microgreens, avocados, radishes, arugula, or goat's cheese.

Ingredients for Bell Pepper Soup Recipe
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- pinch of sea salt and pepper
- 6 orange bell peppers, diced
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon dried sage
How to Make This Blended Soup Recipe
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent.
- Add the bell peppers and simmer for another 6 minutes.
- Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes.
- Add soup to a blender, in stages if necessary, and blend till fully puréed. Or blend with an immersion blender.
- Serve immediately or keep in the fridge for up to 3 days.


If you like veggie soup recipes, check out our Mexican Veggie Soup, our Ribollita Soup, and our Black Bean Soup.
I hope you enjoy this recipe - it's such a great way to get in a bunch of veggies. It's like health in a bowl!
Yield: 6 servings
Golden Bell Pepper Soup

This golden bell pepper soup recipe is nutritious and comforting.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- pinch of sea salt and pepper
- 6 orange bell peppers, diced
- 2 cups diced butternut squash
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon dried sage
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent.
- Add the bell peppers and simmer for another 6 minutes.
- Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes.
- Add soup to a blender, in stages if necessary, and blend till fully puréed. Or blend with an immersion blender.
- Serve immediately or keep in the fridge for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 476mgCarbohydrates: 31gFiber: 6gSugar: 16gProtein: 3g