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A flavoursome Roasted Red Pepper and Butternut Squash Soup made with oven-roasted sweet red peppers, creamy butternut squash and caramelised red onions blended with spicy sriracha chilli sauce and zingy fresh lime juice.
This easy roasted red pepper and butternut squash soup is inspired by the delicious-looking and super-simple ‘roast it then blend it’ soups that have been all over TikTok recently.
Butternut squash and red pepper are added to a baking sheet along with red onion and a bulb of garlic and baked until everything is sweet, sticky and caramelised.
It’s all then added to a blender, along with a dash of chilli sauce and lime juice (a tip from my Ma) to liven it up and add a kick. Simple ingredients transformed into a delicious, creamy soup!
Quick links:
Why you’ll love this Roasted Red Pepper and Butternut Squash Soup
Here are some of the top reasons we think you’ll love this easy butternut squash and red pepper soup recipe:
Easy to make and minimal prep. Peeling squash can be a pain, so we’ve kept it simple – roast it in large chunks, skin on, until fork tender. Once roasted, scoop the flesh of the squash away from the skin and blend with the other roasted veggies. Alternatively, you can cut the squash in half (rather than chunks) and roast it like that, but you’ll need to roast it for longer (around 45 mins to 1 hour).
Full of flavour. This recipe for butternut squash and red pepper soup has layers of flavour with smooth, warming squash as the base, roasted red pepper and caramelised onion adding a touch of sweetness, sriracha cutting through with a hint of spice and the lime juice adding a fresh ‘zing’.
Luscious creamy texture. When squash is roasted and then blended it develops a beautifully silky smooth texture; it’s got to be one of the top ingredients for a cosy winter soup!
Wholesome and nutritious. This simple recipe for butternut squash and red pepper soup uses wholesome, fresh, nutritious ingredients. Squash contains vitamins A and D, red pepper is rich in antioxidants and garlic is believed to help boost the function of the immune system (source).
Top tips
Here are our top tips for making this red pepper and butternut squash soup:
Roughly chop: There is no need to be neat about cutting up your veggies. Keep the chunks large. If you want to save some of the chopping time, you can cut the butternut squash into two halves rather than chunks, you’ll just need to roast it for a little longer (around 45 minutes-1 hour instead of 30-45 minutes).
Spread out your veggies: Use a large baking tray or two to roast your vegetables so that you can spread them out into a single layer. This will ensure they cook evenly and as quickly as possible.
Blend until super smooth: Once it’s at a safe temperature, use a high powered blender or food processor to blend your red pepper and butternut squash soup until nice and smooth. We blend the roasted vegetables with water (although you can also use vegetable stock / vegetable broth). You can use an immersion blender (stick blender) if you prefer, just make sure you get the soup super smooth!
Go easy on the sriracha: This soup should have a light kick with medium heat so start with 1 tbsp of sriracha, blend everything up and then taste before adding any more to adjust the spice level.
Head to the recipe card below for the full recipe and full list of ingredients for this comforting soup recipe.
Serve this creamy butternut soup with a side of sourdough crusty bread.
FAQs
Can I use a different variety of squash? Yes, most squash have a similar mild, nutty flavour and smooth texture when baked so if you need to substitute the butternut squash for another variety, this should be fine. We have tried this recipe for butternut squash and red pepper soup with Butternut, Uchiki Kuri and Kabocha squash varieties and all produce a velvety soup with a wonderful flavour.
Can I use green, orange or yellow bell peppers for this recipe? No, we wouldn’t recommend this. The different colours of bell pepper tend to vary quite a lot in their flavour; green bell pepper in particular can have a slightly bitter taste to them which would not suit this recipe. We recommend using fresh red bell peppers for this recipe.
Can I omit the sriracha? Yes, you can swap out the sriracha for chilli flakes or red pepper flakes if you prefer, or omit altogether if you don’t want a spicy soup.
How should I store this soup? Once the soup has cooled to room temperature, add it to an airtight container and store it in the fridge for 3-4 days. Gently warm the creamy butternut squash soup in a saucepan on the hob until hot through before serving.
Can I freeze this soup? Yes absolutely, this soup freezes well in an airtight container. Use it within 2 months and defrost it in the fridge overnight before gently warming it up in a saucepan on the hob until hot.
Tip: A little hack that we like to use is to freeze our leftover soup into individual portions using a Souper Cube. That way you can pull out a single portion from the freezer at a time, reducing the risk of waste and speeding up defrost time.
Loved this Roasted Red Pepper and Butternut Squash Soup? Here are some more delicious vegan soups to try
Jackfruit Three Bean Chilli Soup
Sweet Potato Coconut and Chilli Soup
We hope this easy roasted butternut squash and red pepper soup will become one of your favorite soups! Share this recipe with someone you think will enjoy it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Video Recipe:
The Roasted Red Pepper and Butternut Squash Soup Recipe:
Easy Roasted Red Pepper and Butternut Squash Soup
Ingredients
- 4 tbsp olive oil
- 2 medium butternut squash* (deseeded and cut into large sections (skin left on))
- 4 red bell peppers (deseeded and cut into large chunks)
- 2 red onions (peeled and cut into quarters)
- 1 medium bulb of garlic (with the top cut off** (skin left on))
- 1-2 tbsp sriracha (20-40g*** (gluten free) (omit if serving to children or you don't like spice))
- Juice of 1/2 lime
- 600 ml hot water
Equipment
Instructions
- Spread out the cut vegetables on 2 large oven trays. Drizzle them generously with olive oil and roast in the oven at 170°C fan (190°C conventional / 375°F / gas mark 5) for 30-45 minutes until the squash flesh is soft and easily pierced with a knife.4 tbsp olive oil, 2 medium butternut squash*, 4 red bell peppers, 2 red onions, 1 medium bulb of garlic
- Remove the roasted vegetables from the oven and carefully transfer the roasted red peppers and onions to a large blender using a spatula.
- Once roasted the flesh of the garlic cloves should be soft almost like a paste. Once cool enough to handle, squeeze the garlic cloves out of the skin of the garlic bulb into the blender (see the recipe video for a demonstration).
- Once the squash is cool enough to handle, scoop the flesh of the squash out of skin and discard the skin.
- Add the hot water to the blender along with the sriracha, lime juice and seasoning. Once it's safe to do so, carefully blend the mixture until it is smooth. Add more water if you prefer a soup that is less thick.1-2 tbsp sriracha, 600 ml hot water, Juice of 1/2 lime
- Taste for seasoning and add more sriracha, lime juice, salt and pepper as desired. If required, warm the soup through on the hob before serving.
- Serve warm with buttered toast.
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
