Butternut Squash Red Pepper Soup

5 from 1 vote

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!

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Diet: Vegan

Servings: to 6

Calories: 236kcal

Author: Toni Okamoto

Equipment

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