Roasted Red Pepper and Butternut Squash Soup

Roasted Red Pepper and Butternut Squash Soup

This recipe for Roasted Red Pepper and Butternut Squash Soup is thick and creamy with a smoky, spicy flavor. And it uses ready-to-cook diced butternut squash, carrots, onions and leeks, so it minimizes prep time, making it a quick and easy clean eating soup!




  1. Pre-heat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
  2. Spread out the butternut squash mixture, red pepper, corn, sage and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, paprika, red pepper flakes and pepper.
  3. Roast for 40 minutes, stirring and rotating the vegetables a few times to ensure they do not burn.
  4. Remove from the oven and let cool for a few minutes. Cut the corn kernels from the cob and set aside.
  5. Add everything, except the corn, to a blender and blend on high until the veggies are almost puréed. Add the vegetable broth and coconut milk and blend again until the mixture is creamy.
  6. Pour the mixture into a medium-sized pot (or dutch oven) and add the corn and ham (you can save a bit of corn for garnish if you like). Cover and let simmer over low heat for 20 minutes.
  7. Serve immediately or store in an airtight glass container in the fridge and enjoy within 3-4 days. (I actually think this soup tastes even better leftover!)


  1. If your blender is not big enough to handle the entire mixture, you can blend the mixture in batches. But I would actually blend the veggies and the coconut milk together, and then just add the vegetable broth to the mixture once it’s in the pot.
  2. I added ham to this soup because I had some left from Thanksgiving dinner. If you prefer, you can use cooked chicken or turkey, or forego the protein and make this soup vegetarian!