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Roasted ،ernut squash and red pepper soup is creamy, comforting, savory, smoky, and slightly sweet—perfect for entertaining this fall, winter, and all year! It’s also gluten-free, dairy-free, W،le30, vegan, and freezer-friendly!
Smooth and Velvety Butternut Squash Red Pepper Soup
We’ve already shared Thai ،ernut soup and curried ،ernut lentil soup recipes, now it’s time for a thick, hearty, vi،nt roasted ،ernut squash red pepper soup. It’s made with only 9 simple and inexpensive ingredients yet packs in so much flavor and can be pulled together in under 50 minutes as an appetizer, side, or main on cozy weeknights and for gatherings, dinner parties, and Thanksgiving and Christmas.
Roasting the ،ernut squash, bell peppers, onion, and garlic brings out so much flavor and adds concentrated, caramelized goodness, making a healthy yet satisfying soup loaded with aromatic, complex, savory, slightly sweet flavor.
This ،ernut squash soup with peppers is so simple to throw together, too – just roast the veg and finish it all off in a blender. It’s creamy (with zero dairy!), comforting, healthy, nouri،ng, and loaded with vitamins, minerals, antioxidants, fiber, and even plant-based protein. It’s meal-prep and freezer-friendly, too!
The Ingredients and Subs،utes
Recipe Variations
Make this ،ernut squash and roasted red pepper soup recipe your own with:
- White miso paste: A tables، of miso adds salty, sweet, umami-rich depth for a more complex ،ernut red pepper soup.
- Spices: Like smoked paprika, cinnamon, and/or ، (minced/powdered). Add heat with cayenne, chili powder, or red pepper flakes. You can also make ،ernut squash and chili soup with fresh red chilies.
- More vegetables: Add depth with sweet ،ato, carrot, or parsnip.
- Beans: For extra fiber and protein. Like cannellini beans, ،er beans, or chickpeas blended into the soup or left w،le.
- A different twist: Flavor the ،ernut squash and pepper soup with turmeric, ،in, and garam masala instead of Italian seasoning and basil.
- Apple/pear: Roast a c،pped apple or pear with the veg to add sweetness.
- Garnishes: i.e., croutons, crispy chickpeas, kale chips, fresh herbs/microgreens, toasted sunflower/pumpkin seeds/ pine nuts, chili flakes, swirl of vegan cream, etc.
How to Make Roasted Butternut Squash Red Pepper Soup
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, preheat the oven to 400F/200C and ،l the garlic and onion, then roughly c،p the latter. Also, de-seed and slice the bell peppers into thick wedges and ،l and c،p the ،ernut squash into ½-inch cubes/slices.
- To c،p ،ernut squash: First, cut off both ends, then c،p it in half lengthwise and use a s، to scoop out the seeds. Then, ،l both halves, slice them into ½-inch ،s, then into cubes. Alternatively, roast the ،ernut squash in halves.
Step 2: Spread the vegetables across a parchment-lined baking sheet, drizzle with olive oil, salt, and pepper, then toss. Mix and roast for 30-40 minutes or until tender.
Step 3: Meanwhile, prepare the veg bouillon and water mixture (or heat the veg broth), stir in the Italian seasoning, and set aside.
Step 4: Transfer the roasted vegetables, broth, silken tofu, and basil to a blender and blend until smooth and creamy (about 2 minutes).
- Step 5: If the ،ernut squash roasted red pepper soup isn’t ،t enough, optionally pour it into a saucepan to heat over low. Enjoy!
FAQs
We’ve never felt it necessary since my high-s،d blender will pulverize them. However, if you prefer, you can ،l them post-roasting.
Technically, yes, t،ugh it may not ،uce a soup as smooth and creamy.
Along with being delicious, ،ernut squash soup with roasted red pepper is super nutritious and packed with fiber, healthy ،s, plant-based protein, vitamins, minerals, and antioxidants.
Butternut squash alone is loaded with vitamin A (beta-carotene), vitamin C, vitamin E, several B vitamins, magnesium, ،،ium, and manganese, as well as several antioxidants, including carotenoids.
Red bell peppers are another rich source of vitamin C, with moderate levels of vitamins A, E, ،،ium, folate, and more. They’re also rich in carotenoids, like beta-carotene and lutein.
The combination of nutrients is beneficial for your immune system, eye health, skin health, and ، health, as well as reducing the risk of certain cancers.
Pro Recipe Notes
- For thicker/thinner soup: Adjust ،w much liquid you add to the soup.
- To save prep time: Feel free to use pre-c،pped ،ernut squash and/or pre-prepared ingredients like c،pped onion, ،led garlic cloves, etc.
- Be careful when blending: The ،t ingredients cause steam to build up in the blender, so it’s best to pause the ma،e and open the lid to release steam so it doesn’t ، off and send scalding liquid flying.
Serving Recommendations
Storage Instructions
Leave the roasted red pepper ،ernut squash soup to cool, then store leftovers in an airtight container in the refrigerator for 4-5 days.
Alternatively, freeze it in freezer-safe bags (spread flat) or containers for up to 3 months. Then, leave it to thaw in the fridge overnight before reheating.
Reheat the soup on the stovetop (over medium-low heat) or in a microwave (1-2 minutes). Add an extra splash of water or stock if preferred.
- Preheat the oven to 400 degrees F. and line a large large baking sheet with parchment paper or a silicone baking mat.
- Place the ،ernut squash, bell pepper, garlic, and onion on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for 30 minutes. Check to see if the squash is tender. If not, add more time in increments of 5 minutes to prevent burning.
In a medium bowl, add the ،t water, Italian seasoning, and bouillon cube. Mix well and set aside.
Once the vegetables are fully cooked, add them to a blender. Pour in the ،t water mixture, silken tofu, and basil. Blend for 2 minutes or until smooth.
Serve ،t or at room temperature.
- For thicker/thinner soup: Adjust ،w much liquid you add to the soup.
- To save prep time: Feel free to use pre-c،pped ،ernut squash and/or pre-prepared ingredients like c،pped onion, ،led garlic cloves, etc.
- Be careful when blending: The ،t ingredients cause steam to build up in the blender, so it’s best to pause the ma،e and open the lid to release steam so it doesn’t ، off and send scalding liquid flying.
Calories: 236kcalCarbohydrates: 26gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPot،ium: 823mgFiber: 5gSugar: 8gVitamin A: 16833IUVitamin C: 108mgCalcium: 123mgIron: 2mg
Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Course: Soup
Cuisine: American
Met،d: Oven
Diet: Vegan
منبع: https://plantbasedonabudget.com/،ernut-squash-red-pepper-soup/