A rich and flavoursome Roasted Red Pepper and Butternut Squash Soup made with oven roasted sweet red peppers, creamy butternut squash and caramelised red onions blended together with spicy sriracha chilli sauce and punchy fresh lime juice.
This easy roasted red pepper and butternut squash soup is inspired by the delicious-looking ‘chuck it all on a baking tray, roast it then blend it up’ soups that have been all over TikTok in the last year.
Butternut squash and red pepper are added to a baking tray along with red onion and a bulb of garlic and baked until everything is sweet, sticky and caramelised.
The flesh of all of those delicious veggies is then added to a large blender, along with a generous dash of chilli sauce and lime juice (a tip from my dear Ma) to freshen it up and add a kick. Delicious!
Why you’ll love this Roasted Red Pepper and Butternut Squash Soup
Easy to make and minimal prep. Squash in particular can be tricky to peel so we’ve kept it simple – cut your squash and all of your veggies into LARGE chunks, drizzle them with oil and then roast (skin on). That way, once the squash is roasted and soft, you can just scoop the flesh away from the skin. Alternatively, you can cut the squash in half 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 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! We use a Vitamix blender like this one for optimal smoothness.
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).
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 two large trays to roast your vegetables so that you can spread them out. This will ensure they cook evenly and as quickly as possible.
Blend until super smooth: Use a blender or food processor to blend your soup until nice and smooth. We use a Vitamix blender like this one.
Go easy on the sriracha: This soup should have a light kick so start with 1 tbsp of sriracha, blend everything up and then taste before adding any more.
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 with Butternut, Uchiki Kuri and Kabocha varieties.
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, in particular green peppers can have a slight bitter taste to them which would not suit this recipe.
Can I freeze this soup? Yes absolutely, this soup freezes well. Use it within 2 months and defrost it in the fridge overnight before gently warming it up in a saucepan on the hob for best results.
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Loved this Roasted Red Pepper and Butternut Squash Soup? Here are some more delicious vegan soups to try
This 5* rated Creamy Chick’n and Vegetable Soup is hearty and wholesome. It uses the power of herbs and spices to replicate the chicken flavour, along with farmhouse veggies for a cruelty-free version of this British classic.
If you’re looking for a simple, hearty and flavoursome slow cooker soup, look no further than this Jackfruit and 3 Bean Chilli Soup. It’s healthy, easy to make and perfect for bulk meal prep.
This Red Lentil, Apricot and Chilli Soup is filling and delicious with immune-boosting turmeric, tingly crushed chilli and a hint of natural sweetness from diced apricots. This is a no-faff soup – just chuck everything in the slow cooker and come back later to blend and serve.
A true classic – this easy Farmhouse Vegetable Soup is packed full of veggies for a nourishing and warming dinner. We keep it chunky for a colourful and hearty soup just like Grandma used to make.
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The Video Recipe:
The Butternut Squash and Roasted Red Pepper Soup Recipe:
Roasted Red Pepper and Butternut Squash Soup
- 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***)
- Juice of 1/2 lime
- 600 ml hot water
- 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. Blend until the soup 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.
- Serve warm with buttered toast.