Roasted Butternut Squash and Red Pepper Soup

Name: Roasted Butternut Squash and Red Pepper Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
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 (plus more if needed); 15 oz coconut milk; 1 1/2 cups frozen corn (or 2 fresh cobs, kernel removed) (OPTIONAL)

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This vibrant butternut squash and red pepper soup is an absolute treat to enjoy on chilly nights. It is naturally a little sweet with a hint of smokiness and features an ultra-velvety texture. It makes for a great soup that's healthy, nourishing, easy to make and so full of flavors. 100% vegan and dairy-free.

There are 2 white bowls that contain a butternut squash and red pepper soup that's topped with coconut milk, corn, chives and black pepper. There are a few bowls around containing more of the toppings.

This vibrant and colorful butternut squash and red pepper soup is perfect for cold nights and to meal prep ahead of a busy week to have a few easy and wholesome lunches ready to go.

It is packed with amazing flavors, thanks to the natural sweetness coming from the squash and bell peppers, and there is a subtle smoky flavor from the paprika that rounds up everything so perfectly. This creamy vegan soup is made using coconut milk, giving it an ultra-rich texture, but without leaving you with a heavy feeling at all. Plus, just like in this plant-based hidden veggie mac and cheese, blending squash adds an extra creaminess that's absolutely irresistible!

If you love creamy soup made with coconut milk, then check out this dairy-free tomato coconut soup and this Thai red curry udon noodle soup! Or check out this black bean butternut squash soup for another way to make soup with squash!

Let me know if you give it a try! ❤️

🗒 Ingredient notes (+ substitutions)

Ingredients to make squash and red pepper soup on a white table.

Butternut squash: you will need about half of a large squash. Use the other half for making vegan squash stuffed ravioli or a vegan lentil pot pie! Or save some time by using already chopped butternut squash from the grocery or use frozen cubed squash.
Red peppers: red bell peppers work better for their sweet flavor.
Onion: choose a sweet Vidalia onion if you can, although regular white onion will work as well.
Corn: optional, but corn adds such a nice pop of sweetness to this vegan squash soup, try to add some if you can. You can use either fresh cobs or frozen kernels.
Smoked paprika: adds a nice smoky flavor that pairs so well with the sweet pepper and squash.
Dried oregano, salt and black pepper
Canned coconut milk: I use full-fat coconut milk, but you can also use a light version.

⭐️ Full list of ingredients down below in the recipe card!

🍽 How to make a butternut squash and red pepper soup

Chopped butternut squash being tossed on a baking sheet with spices.

Step 1: Transfer the diced squash over a parchment paper-covered baking sheet and toss with a little olive oil, smoked paprika, dried oregano, salt and pepper. Bake at 400ºF for 35-40 minutes tossing halfway through cooking.

Chopped onion, red pepper and garlic cloves being tossed on a baking sheet.

Step 2: Transfer the chopped onion, red bell pepper and cloves of garlic (whole and with the skin on) on a second baking sheet covered with parchment paper and also bake at 400ºF for 35-40 minutes.

Clove of garlic being squeezed out into a blender.

Step 3: Remove the cloves of garlic from the pan and squeeze their interior in a blender while removing and discarding the skin. Also transfer all the vegetables to the blender.

Blender filled with roasted veggies while some broth is being poured inside.

Step 4: Pour the vegetable broth in the blender. I recommend to start with about 3 cups and add more later if needed.

Blender that contains a creamy bright orange mixture.

Step 5: Blend on high until smooth and creamy.

Large pot that contain a creamy orange mixture that's topped with coconut milk and corn.

Step 6: Pour the blended vegetables into a large pot and add the coconut milk (and the corn, if using), stir to combine and simmer on medium heat for 10-15 minutes. Adjust the seasoning and consistency before serving.

⭐️ You can find the detailed recipe below in the recipe card!

💡 Cooking tips

If your blender is small, then plan on working in batches.
I find that 3 cups of veggie broth give the perfect texture, but adjust the consistency by adding more veggie broth if needed.
I did not mind the peels from the red pepper as they pretty much dissolve when blending, but if you prefer, you can pull off the skin of the red peppers after being roasted (easier to peel as they cook longer). This Mexican buddha bowl with roasted peppers will show you how to do that.

📝 Variations

Smoked paprika adds so much flavor in this soup, but if don't have any, 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 squashes.
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

This soup is even better when garnished with lots of toppings:

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 oniony 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 homemade no-knead buckwheat bread or vegan whole wheat rolls.
This soup makes for a great Christmas or Thanksgiving appetizer. If serving during the holidays, then top the soup with roasted walnuts or pecans.

Close up on a white bowl containing a butternut squash and red pepper soup that's topped with corn, coconut milk and chives. There is a spoon in the bowl that's taking some of the soup.

❓ FAQs

Can I freeze butternut squash and red pepper soup?

Yes, you can freeze for up to 3 months. Thaw the soup overnight in the fridge and reheat it in the microwave or on the stove. Give it a good whisk to recreate a uniform smooth texture.

Can I use an immersion blender to make it?

Yes! Simply add the oven-roasted veggies and broth to the large pot, then blend straight in the pot before adding the corn (if using) and coconut milk. You can keep more texture that way by blending not all the way to a smooth texture.

➡️ More red pepper recipes you might like

I hope you enjoy this vegan butternut squash and red pepper 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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