Roasted Butternut Squash and Red Pepper Soup

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.

5 from 1 vote

Roasted Butternut Squash and Red Pepper Soup

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Appetizer, Lunch, Side Dish

Cuisine: American

Keyword: Bowl, dairy-free, healthy

Servings:

Calories: 256kcal

Author: Jessica Laroche

Equipment

1 Blender
1 Large pot
2 Baking
Parchment paper

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 ½ cups frozen corn (or 2 fresh cobs, kernel removed) OPTIONAL

Instructions

Pre-heat the oven to 400°F. 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.
Bake in the oven for about 35-40 minutes, tossing halfway 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 peeled garlic to a blender 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 can of coconut milk (and the corn, if using) and stir to combine. Cook on medium heat for about 10-15 minutes or until bubbly. 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

Blending: 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.
Consistency: 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.
Roasting the pepper: 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).
Spices: If you don't have smoked paprika, then use regular paprika, or try adding some yellow curry powder for more flavor.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition