Roasted Red Pepper and Butternut Squash Soup
A rich and flavoursome Butternut Squash and Roasted Red Pepper 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.
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Serves: 4
Calories: 349kcal
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***)
- Juice of 1/2 lime
- 600 ml hot water
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. 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.
Video
Notes
Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free
Recipe inspired by: UK
* A medium butternut squash will weigh around 1.2kg when whole (including peel and seeds). For this recipe you will need 2 medium butternut squash. The weight does not have to be exact, anything in the range of 1kg-1.35kg per squash will be fine, this recipe is flexible.
** Cut the top off of the bulb of garlic to expose the inside of the cloves before roasting. Once the bulb of garlic has been roasted you will then be able to squeeze out the roasted garlic cloves and dispose of the peel without having to individually peel each clove.
*** The spiciness of sriracha can vary depending on the brand so start with 1 tbsp and add 1 or 2 more tbsp to taste depending on how spicy you like your soup to be. 1 tbsp should give a very mild kick, 2-3 tbsp will make the soup spicier.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 349kcal | Carbohydrates: 56g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 117mg | Fiber: 11g | Sugar: 16g | Net Carbohydrates: 45g
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