Roasted Red Pepper Butternut Squash Soup
This Roasted Red Pepper Butternut Squash Soup is rich in both flavor and consistency. This recipe makes for a thick, creamy and flavorful soup. Made with roasted red bell peppers, butternut squash, and garlic. Blended together with a mix of spices, herbs and aromatics that elevate the flavor and add a kick! Perfect side dish for a delicious and comforting dinner or on its own for a quick yet tasty lunch.
Ingredients
- 1 butternut squash
- 2 red bell peppers
- 5 garlic cloves
- 1 small yellow onion
- 1 tsp fresh grated ginger
- 1/2 tsp turmeric
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp pink salt
- 1/4 tsp cayenne pepper (optional)
- 2 cup vegetable broth
- 1 cup coconut milk
Instructions
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Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper.
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Cut butternut squash half way down lengthwise. Remove insides and coat with olive oil. Place squash on prepped sheet pan with the inside facing down. Place in oven and roast for 25 minutes.
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Slice red bell peppers and clean insides as well. Rough chop and coat with olive oil. Peel and rough chop onion. Peel garlic cloves and leave whole. Coat both with olive oil as well.
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Once squash comes out of the oven, place bell peppers, onion and garlic on sheet pan next to squash. Place back in the oven and roast for another 20-25 minutes.
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Remove veggies from oven and allow squash to cool for a few minutes until it can be handled. Peel skin off of squash and chop into small cubes.
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Add all of your ingredients in a blender; roasted butternut squash, red bell peppers, onion, garlic, ginger, turmeric, cumin, paprika, oregano, salt, parsley and cayenne if using. Pour in broth and coconut milk. Blend on high speed for 1-2 minutes until smooth consistency is reached.
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Pour pureed soup into a large pot and bring to a simmer on medium-low heat. Cover pot and allow soup to simmer for at least 15-20 minutes so all the flavors can be released.
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Serve and garnish with raw pumpkin seeds if desired. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Substitutes for butternut squash- You can use any other kind of squash like acorn, delicata or even pumpkin. Sweet potato is also another great substitute for this recipe.
- Substitute for red bell pepper- Use orange or yellow bell peppers. You can also use mini sweet peppers. These are all great because they have a sweetness to them once roasted. I wouldn't use a green bell pepper.
- Roast halved butternut squash low and slow- Roasting slowly at a lower temperature will result in more flavor in my opinion. However, if you are crunch for time, peel and cube butternut squash and roast for less time at a higher temp until cubes are soften. Roast for about 25-30 minutes at 400 degrees F.
- Use cubed butternut squash- You can also use already cubed butternut squash you can get from the grocery store to save more time. You will need about 4 cups worth of cubed squash.
- Don't skip roasting the veggies and aromatics- This elevates the flavors making your soup so rich and flavorful.
- Use an immersion blender if desired- However, a conventional blender will do a better job at getting the soup very smooth.
- Substitute for vegetable broth- If you don't need this soup to be vegan you can use chicken broth. I would suggest using low-sodium chicken broth so you can control the amount of salt in the soup.
- Not a fan of coconut milk?- You can use any other plant based milk such as almond, cashew or oat milk. If not vegan or dairy-free use dairy milk.
- Top soup with raw pumpkin seeds when served- It adds some texture, crunchiness and compliments the flavor of the soup.