This vibrant butternut squash and roasted red pepper soup is an absolute charm to enjoy on chilly nights. It is nicely sweet with a hint of smokiness and makes for a great filling soup that's healthy, dairy-free and easy to make.
I thought I just missed on the soup weather time for this year, but hey, we were hit by a few brutally cold and rainy days here in Maine. I had to annoyingly hunt for the winter clothes that were already stored somewhere in the house (first-world-problem-rant-alert). So, it might still be time to cozy up on a warm bowl of creamy soup, after all.
And this colorful soup is perfect for these last few cold days of spring when we desperately wait for the sun to show up and stay for good. It feels like a nice warm belly hug, but filled with plenty of colorful fresh produce. Such a great recipe for when you crave fresh, nourishing and light meals.
Because what's amazing about this creamy vegan soup is how creamy and rich the texture is, but without leaving you with a heavy feeling at all.
To create a super luscious veggie soup without adding any dairy or cream is all about the butternut squash + coconut milk combo. I use butternut squash to make this vegan mac and cheese extra creamy with a rich consistency and it worked just as well to make this creamy soup.
Ingredients to make this butternut squash and roasted pepper soup
- Butternut squash: you will need about half of a large squash.
- Red peppers: do not use any other colored peppers as the red ones bring important flavors to the soup.
- Garlic cloves
- Onion: choose a sweet vidalia kind of onion if you can, although regular white onion will work as well.
- Corn: if you make it during the corn season, then definitively use the fresh cobs. For the rest of the year, simply use frozen kernels (try to avoid canned corn).
- Veggie broth
- Smoked paprika: This will add a big boost of smoky flavor that pairs so well with the pepper and corn.
- Dried oregano, salt and black pepper
- Canned coconut milk: I use full fat, but you can also use a light version (this would make the soup less creamy and rich though)
How to peel and cut the butternut squash
I used to think that preparing a squash was such of a pain, but once you get the technique right, it really is not that hard at all.
First, use a sharp knife to remove both extremities.
Then, simply peel its skin off using a regular peeler. The skin can be thick and quite sturdy, but is usually still easy to peel off. Keep the squash lying on the wooden board while peeling to help the process.
Once peeled, you can cut the squash in half about where it gets skinnier in the middle. Then, cut in half once more each of the halves on the opposite orientation. I find it easier to do this to help stabilize the veggie when cutting in cubes.
You will likely only need to use one half of the squash for this recipe, so store the rest in the fridge for later. One of the half squash will be filled with a hole and seeds. Simply remove the seeds by scraping them using a spoon.
Cut the squash in sticks, then cut the sticks in cubes.
How to make this butternut squash soup with coconut milk
Once the squash is cubed, transfer the pieces on a baking sheet that's covered with parchment paper. Sprinkle the squash with the paprika, oregano and add a good pinch of salt and pepper. You can also drizzle with olive oil if you want, but I usually don't. Use your hands to toss the pieces.
Slice the onion in large pieces and cut the red peppers in large chunks. Add them to a second baking sheet (also covered with parchment paper) and sprinkle with salt and pepper then toss. Cut one of the edges on each of the garlic cloves and also add to the baking sheet (leave the peel on).
Cook for 35-40 minutes or until the veggies are cooked through and slightly caramelized. I recommend to toss the veggies half way through cooking.
Then, pick the garlic out and transfer the roasted veggies to a blender. Gently squeeze the garlic out of its shell straight inside the blender. Add the veggie broth and blend until super smooth. You might need to work in batches.
Transfer the creamy mixture to a large pot and add the coconut milk and corn. If using frozen corn, then add the kernels straight from the freezer. If using fresh corn, then you will have to remove the kernels from the cobs first using a knife.
Simmer the soup for about 10-15 minutes stirring occasionally. Taste to adjust the seasonings.
Watch how to make it
Cooking tips
- You can use a handheld immersion blender to blend the soup. Simply add the oven-roasted veggies and broth to the large pot, then blend straight in the pot before adding the corn and coconut milk. You can keep more texture that way by blending not all the way to a smooth texture.
- I find that 3 cups of veggie broth give the perfect texture, but this can vary depending on what you are looking for, how you measure the veggie and how large the peppers are.
- I did not mind the peels from the red pepper as they pretty much dissolve when blending, but if you prefer, you can pull on the skin after being roasted (easier to peel as they cook longer).
Modifications to the recipe
- Smoked paprika is such a bliss when combined with the squash, corn and pepper. But, if you are not a fan of smoky flavors, then you can use regular paprika or even try using yellow curry powder just to add some flavor.
- Other kind of squashes can work too for this soup, especially acorn or kabocha.
- You can add carrots to the recipe as well, simply chop them the same size as the other veggies and add them to the baking sheets so they can roast.
- If you love thicker soups, then you can also blend some of the corn with the other ingredients.
Serving suggestions for this creamy butternut squash and red pepper soup
This soup is even better when garnished with lots of toppings. It will not only add texture, but makes it more appetizing too.
- Instead of pouring the whole can of coconut milk into the soup, keep some aside to drizzle over at serving.
- While the soup is simmering, then you can roast some extra corn in a pan to garnish the soup. I usually use 2 cobs for the soup, then roast a third one for topping.
- This soup looks great with a pop of green color. I love chives as it adds a mild onion-y flavor, but you can also garnish with fresh parsley or cilantro.
- You can make this soup more filling by topping your bowl with homemade croutons, cooked quinoa, or a side of bread.
- This soup makes for a great Christmas or Thanksgiving appetizer. If serving during the holidays, then top the soup with roasted walnuts or pecans.
Can I freeze this soup?
Freezing creamy soups that are made with cream or dairy milk can be tricky as the milky portion tends to separate after thawing. This is not the case when using coconut milk, so yes, don't hesitate to freeze it if you need to. Just let it cool down completely before freezing in a air-tight container (up to 3 months).
Thaw overnight in the fridge and reheat in the microwave or on the stove. Give it a good whisk to recreate a uniform smooth texture.
Other creamy soups and stews you might like
- Vegan white bean chili
- Creamy broccoli soup with cannelini beans
- Cauliflower quinoa creamy soup
- Vegan wild rice and mushroom soup
I hope you enjoy this creamy soup as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Butternut Squash and Red Pepper Soup with Corn
Equipment
- Blender
Ingredients
- 4 cups butternut squash - peeled and diced in 1 inch cubes
- 3 red peppers - seeded and quartered
- 1 large white onion - vidalia if you can, quartered
- 4 cloves of garlic - whole and unpeeled
- 1 tsp smoked paprika
- 1 tsp dried oregano
- salt and pepper - to taste
- 3 cups vegetable broth
- 1 ½ cups frozen corn (or 2 fresh cobs, kernel removed) - plus more for serving
- 15 oz coconut milk
Instructions
- Pre-heat the oven to 400°. Line 2 baking sheet with parchment paper. On the first baking sheet, add the squash, paprika, oregano, salt and pepper to taste and toss. On the second baking sheet, add the red pepper, onion and the garlic cloves (keep their peel on!) with a good sprinkle of salt and pepper and toss. You can also drizzle olive oil if desired, but this is optional.
- Cook in the oven for about 35-40 minutes, flipping them half way through cooking. Watch so they don’t burn. The veggies are done when tender and a little caramelized.
- When the veggies are cooked, pick the garlic cloves and gently remove their peel (you can simply press the garlic out). Transfer the garlic to a blender along with the roasted veggies and the vegetable broth (start with 3 cups). Blend until smooth. You might need to work in batches.
- Transfer to a large pot and add the corn, coconut milk and stir to combine. Cook on medium heat for about 10-15 minutes or until bubbly and the corn is tender. Taste to adjust the seasoning and add more veggie broth for a thinner soup, if desired.
- Serve warm topped with a drizzle of coconut milk, chives and roasted corn, if desired.
Video
Notes
- You can use a handheld immersion blender to blend the soup. Simply add the oven-roasted veggies and broth to the large pot, then blend straight in the pot before adding the corn and coconut milk. You can keep more texture that way by blending not all the way to a smooth texture.
- I find that 3 cups of veggie broth give the perfect texture, but this can vary depending on what you are looking for, how you measure the veggie and how large the peppers are.
- I did not mind the peels from the red pepper as they pretty much dissolve when blending, but if you prefer, you can pull on the skin after being roasted (easier to peel as they cook longer).
- If you are not a fan of smoky flavors, then you can use regular paprika, or try adding some yellow curry powder.
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