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.
Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper.
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.
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.
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.
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.
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.
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.
Serve and garnish with raw pumpkin seeds if desired. Enjoy!