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Bowl of butternut squash and red pepper soup topped with red pepper flakes and pumpkin seeds.
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5 from 13 votes

Roasted Butternut Squash and Red Pepper Soup

Roasted butternut squash and red pepper soup with fresh sage is a fragrant, thick, creamy soup full of a rich intermingling of spices. It's perfect for an autumn or winter meal! It's vegan, and gluten-free.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 154kcal
Author: Alison Corey

Ingredients

  • 4 cups butternut squash peeled and cubed
  • 2 red peppers seeded and quartered
  • 1 red onion roughly chopped
  • 2 teaspoon extra virgin olive oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ tsp black pepper
  • 2 cups low sodium vegetable stock
  • 1 cup full fat coconut milk or coconut cream
  • 8 fresh sage leaves f
  • ½ tsp turmeric
  • ½ tsp smoked paprika

Toppings

  • red pepper flakes
  • pumpkin seeds

Instructions

  • Preheat oven to 425 F.
  • Cut butternut squash into 1 inch cubes. Quarter and seed two red bell peppers. Roughly chop red onion.
  • Place the butternut squash, red pepper, onion, and garlic on baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until golden brown and fork tender.
  • While butternut squash is roasting, in a large pot, heat vegetable stock, coconut milk, sage leaves, smoked paprika, and turmeric over medium heat. Bring to a boil.
  • Reduce heat to a simmer. Add roasted vegetables, and bring back to a boil.
  • Transfer the contents of the pot to a large high speed blender. Blend until smooth and creamy. Alternatively, use an immersion blender and blend in the pot.
  • Divide among 6 bowls. Top each bowl with red pepper flakes and pumpkin seeds.

Notes

Tips for Making Butternut Squash and Red Pepper Soup
  • For an oil-free version, omit the olive oil, but be sure to line your sheet pan with parchment paper so the squash does not stick to the pan.
  • I prefer to roast the squash compared than cook it in the stock pot because I think it adds a nice roasted flavor to the soup.
  • Use reduced fat coconut milk for fewer calories and fat. You can also use another dairy free milk such as almond milk to reduce the calories and fat more. The coconut milk adds a nice depth of flavor.
  • When pureeing the soup do not fill the food processor or blender to the top as the soup will expand when blended. If you do so you'll get a blender explosion!
  • As an alternative to using a high speed blender or food processor you can also use an immersion blender.
  • I prefer my soup completely smooth, but if you like more texture don't blend completely.

Nutrition

Calories: 154kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 518mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11413IU | Vitamin C: 72mg | Calcium: 62mg | Iron: 2mg