Roasted Red Pepper and Butternut Squash Soup is sweet and smoky with roasted red peppers and butternut squash and hints of coconut and spice. It’s also dairy-free and can easily be made vegan and vegetarian.
Total Time:1 hour 15 minutes
Yield:6 bowls 1x
Method:Roast and Blend
4 cups chopped butternut squash, 1/2-inch cubes
2 cups sliced carrots, 1/4-inch coins
2 large red bell peppers, seeded and quartered
1 leek (root and top green leaves removed), chopped
1 large onion, chopped
6–8 large fresh sage leaves
6 cloves garlic
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground pepper
2 1/2 cups no salted added vegetable broth
1 can (400 ml) light coconut milk
2 cups corn, canned or fresh and roasted (optional)
2 cups chopped pre-cooked lean ham (optional)
Pre-heat oven to 400F and line a large rimmed baking sheet with parchment paper.
Arrange the butternut squash, carrots, peppers, leek, onion, sage and garlic in a single layer on the pan. Drizzle with oil and sprinkle on paprika, salt, red pepper flakes and pepper. Stir (or toss with your hands) to ensure the veggies are well coated.
Roast for 35-40 minutes, or until the veggies are soft and tender. Stir them a few times to ensure they don’t burn.
Remove from oven and let cool for a few minutes before adding to a medium-sized pot or dutch oven with the vegetable broth and coconut milk.
Using a handheld immersion blender, purée the mixture until thick and creamy. Add the corn and ham (optional). Bring the soup to a low boil and let simmer for 15-20 minutes, stirring occasionally to ensure it doesn’t burn on the pot. Season to taste with more salt, pepper and/or red pepper flakes.
Serve immediately or store in an airtight container in the refrigerator and enjoy within 3-4 days.
You can use a regular or reduced-sodium broth, but you may wish to reduce the amount of salt you add to the soup. You can also use chicken broth if you don’t need this soup to be vegan or vegetarian.
If you don’t have a handheld immersion blender, you can use a traditional blender to purée the soup. Just add the roasted veggie mixture, broth and coconut milk to the blender in batches and purée until smooth.
To thin out the soup, just add more broth. The soup also thickens in the fridge, so before re-heating leftovers, you may wish to add some more broth.
This soup has a hint of coconut from the coconut milk, so if that’s not your thing, you can substitute an unsweetened nut milk of your choice. You can also use dairy milk or cream if you don’t need this soup to be vegan.
If you don’t have fresh sage, you can use two teaspoons of dried sage in place of the leaves.
Make sure you’re using smoked paprika and not regular paprika. They taste very different, and smoked paprika is a necessary ingredient for the smoky flavour in this soup.
If opting to add corn, you can use canned corn or you can roast two ears of fresh corn with your other veggies.
Keywords: butternut squash soup, roasted red pepper soup