How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Red Pepper Squash Soup?

You need 7 ingredients. The key ingredients include: 2 lbs (.9 kg). yellow squash, cooked and pureed (hubbard, butternut, acorn, etc.), 1 tsp (5 ml) garlic powder, 5 cups (1175 ml) chicken stock, 2 red bell peppers, roasted and chopped, and more.

Is Roasted Red Pepper Squash Soup suitable as soups & stews?

Yes, Roasted Red Pepper Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Roasted Red Pepper Squash Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Squash Soup Recipe

Name: Roasted Red Pepper Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (.9 kg). yellow squash, cooked and pureed (hubbard, butternut, acorn, etc.); 1 tsp (5 ml) garlic powder; 5 cups (1175 ml) chicken stock; 2 red bell peppers, roasted and chopped; 1/4 tsp (1 ml) cinnamon; 1 cup (225 ml) milk; 1 hot chili pepper, roasted and finely minced (optional)

Warm up with this hearty Roasted Red Pepper Squash Soup recipe. Made with garlic, chicken, red bell peppers and cinnamon. Easy step-by-step instructions…

This Roasted Red Pepper Squash Soup relies on simple, everyday ingredients such as (5 ml) garlic powder, (1175 ml) chicken stock, (1 ml) cinnamon and (225 ml) milk. It comes together quickly and makes 4 servings, at about 558 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 lbs (.9 kg). yellow squash, cooked and pureed (hubbard, butternut, acorn, etc.)
1 tsp (5 ml) garlic powder
5 cups (1175 ml) chicken stock
2 red bell peppers, roasted and chopped
1/4 tsp (1 ml) cinnamon
1 cup (225 ml) milk
1 hot chili pepper, roasted and finely minced (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
558 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Red Pepper Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions