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Roasted butternut squash and red pepper soup in a bowl with a spoon.
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Roasted butternut squash and red pepper soup

This roasted butternut squash and red pepper soup is a thick and creamy irresistibly delicious soup that you will fall in love with. Though mildly seasoned this soup is very flavorful and is a perfect fall and winter comfort food.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Calories 146kcal
Author Vandana Chauhan

Equipment

  • Oven
  • 1 large baking tray
  • 1 Large cooking pot
  • 1 Spatula
  • 1 Hand blender (immersion blender) or stand blender
  • 1 Sharp knife
  • Chopping board

Ingredients

  • 4 cups peeled and cubed butternut squash 1 small butternut squash of around 700 grams
  • 2 medium red bell peppers cut in half and remove the seeds
  • 1 medium yellow onion roughly sliced
  • 4 garlic cloves
  • A handful of fresh cilantro or parsley roughly chopped
  • ½ teaspoon red pepper flakes adjust to taste
  • Ground black pepper to taste
  • Salt to taste
  • 1 cup any plant based milk
  • 2 cups vegetable stock
  • 2 tablespoons olive oil

Instructions

  • Spread the sweet potato cubes, bell pepper halves, sliced onion, and whole unpeeled garlic cloves, in a single layer on a baking tray lined with a baking sheet.
  • Drizzle some olive oil on top. Sprinkle salt and ground black pepper.
  • Bake in a preheated oven at 200℃ (or, 400℉) for around 35 minutes or until the vegetables are roasted well and are slightly charred.
  • Take out the roasted vegetables from the oven and allow to get slightly colder.
  • Peel the charred skin of the bell peppers and take out the pulp of the roasted garlic cloves.
  • Transfer everything to a large cooking pot. Add red pepper flakes, milk, and vegetable stock. Mix.
  • Blend with an immersion blender until the soup turns smooth and creamy,
  • Cook for around 7-8 minutes and then turn off the heat.
  • Garnish with chopped fresh cilantro or any other fresh herb of choice.

Video

Notes

  1. Don't cut the butternut squash into very large pieces otherwise, they will take a longer time to get cooked.
  2. Slightly charred vegetables add a nice smoky flavor to the soup but if you don't like that, roast the vegetables for a lesser time.
  3. You can also use orange or yellow bell pepper in this recipe but then the color of soup will be less vibrant. Don't use green bell peppers.
  4. If are using yellow or orange bell pepper and are not happy with the color of your soup, add 1-2 tablespoons of tomato paste.
  5. Instead of butternut squash, you can also use pumpkin, sweet potatoes, or carrots in this winter soup recipe.
  6. Feel free to use any plant-based milk of choice. I have used almond milk. Non vegans may use dairy milk too.
  7. If you don't have a hand blender, a stand blender or food processor can also be used to blend the soup.
  8. More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 405mg | Potassium: 599mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13757IU | Vitamin C: 87mg | Calcium: 127mg | Iron: 1mg