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Roasted butternut 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, Whole30, vegan, and freezer-friendly!
Smooth and Velvety Butternut Squash Red Pepper Soup
We’ve already shared Thai butternut soup and curried butternut lentil soup recipes, now it’s time for a thick, hearty, vibrant roasted butternut 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 butternut 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 butternut 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, nourishing, and loaded with vitamins, minerals, antioxidants, fiber, and even plant-based protein. It’s meal-prep and freezer-friendly, too!
Looking for more simple soup ideas? Check out this cabbage bean soup, black bean soup, and slow cooker pumpkin soup.
The Ingredients and Substitutes
Recipe Variations
Make this butternut squash and roasted red pepper soup recipe your own with:
- White miso paste: A tablespoon of miso adds salty, sweet, umami-rich depth for a more complex butternut red pepper soup.
- Spices: Like smoked paprika, cinnamon, and/or ginger (minced/powdered). Add heat with cayenne, chili powder, or red pepper flakes. You can also make butternut squash and chili soup with fresh red chilies.
- More vegetables: Add depth with sweet potato, carrot, or parsnip.
- Beans: For extra fiber and protein. Like cannellini beans, butter beans, or chickpeas blended into the soup or left whole.
- A different twist: Flavor the butternut squash and pepper soup with turmeric, cumin, and garam masala instead of Italian seasoning and basil.
- Apple/pear: Roast a chopped 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 peel the garlic and onion, then roughly chop the latter. Also, de-seed and slice the bell peppers into thick wedges and peel and chop the butternut squash into ½-inch cubes/slices.
- To chop butternut squash: First, cut off both ends, then chop it in half lengthwise and use a spoon to scoop out the seeds. Then, peel both halves, slice them into ½-inch strips, then into cubes. Alternatively, roast the butternut 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 butternut squash roasted red pepper soup isn’t hot enough, optionally pour it into a saucepan to heat over low. Enjoy!
FAQs
We’ve never felt it necessary since my high-speed blender will pulverize them. However, if you prefer, you can peel them post-roasting.
Technically, yes, though it may not produce a soup as smooth and creamy.
Along with being delicious, butternut squash soup with roasted red pepper is super nutritious and packed with fiber, healthy fats, 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, potassium, 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, potassium, 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 bone health, as well as reducing the risk of certain cancers.
Pro Recipe Notes
- For thicker/thinner soup: Adjust how much liquid you add to the soup.
- To save prep time: Feel free to use pre-chopped butternut squash and/or pre-prepared ingredients like chopped onion, peeled garlic cloves, etc.
- Be careful when blending: The hot ingredients cause steam to build up in the blender, so it’s best to pause the machine and open the lid to release steam so it doesn’t blow off and send scalding liquid flying.
Serving Recommendations
- Bread – i.e., crusty bread, garlic bread, focaccia, or fluffy roll for dipping.
- Sandwiches/wraps – Like a vegan mushroom sandwich, pesto tofu sandwich, or even a vegan grilled cheese.
- A side salad—like a garden salad, vegan Caesar salad, shredded Brussels sprout salad, or roasted beet salad.
Storage Instructions
Leave the roasted red pepper butternut 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.
Butternut Squash Red Pepper Soup
Ingredients
- 4 cups of butternut squash, sliced into ½-inch thick slices or cubed
- 2 red bell peppers, chopped
- 5 garlic cloves, peeled
- 1 small white or yellow onion
- 3 tablespoons of olive oil
- Salt and pepper to taste
- 2 cups of hot water
- 1 teaspoon of Italian seasoning
- 1 vegetable bouillon cube
- 1 (12-ounce) box of silken tofu
- ¼ cup of fresh basil
Instructions
- Preheat the oven to 400 degrees F. and line a large large baking sheet with parchment paper or a silicone baking mat.
- Place the butternut 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 hot 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 hot water mixture, silken tofu, and basil. Blend for 2 minutes or until smooth.
- Serve hot or at room temperature.
Notes
- For thicker/thinner soup: Adjust how much liquid you add to the soup.
- To save prep time: Feel free to use pre-chopped butternut squash and/or pre-prepared ingredients like chopped onion, peeled garlic cloves, etc.
- Be careful when blending: The hot ingredients cause steam to build up in the blender, so it’s best to pause the machine and open the lid to release steam so it doesn’t blow off and send scalding liquid flying.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand 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.
Such a delicious soup!