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This roasted butternut squash and red pepper soup is made with coconut milk, ginger, and smoked paprika. It’s so creamy, delicious, and comforting! Plus, it’s easy to make, using only 10 healthy ingredients. Recipe is vegan, dairy-free, and gluten-free.

closeup overhead photo a white bowl filed with roasted butternut squash and red pepper soup, topped with microgreens inside on a pale pink backdrop

If you love cozying up to nourishing soups as much as I do, you are going to love this roasted butternut squash and red pepper soup! It mixes two of my favourite vegetables with creamy coconut milk and warming spices like ground ginger and smoked paprika.

While this soup is super creamy, it actually happens to be both dairy-free and vegan! In place of cream, we’re using coconut milk and blending the veggies up to make them super smooth. It’s packed with nutrition benefits, like vitamins A + C, antioxidants, healthy fats, and fiber. All things that make this dietitian happy!

Plus, it’s only 10 ingredients, and super easy to make!

overhead photo of wood cutting board with three white bowls filled with roasted butternut squash and red pepper soup inside

Recipe Ingredients Needed

All you need to make this vegan soup recipe are 10 simple, healthy ingredients:

My Favourite Blender For Soups

Vitamix Blender

If you’re in need of a high-powered blender, I use this Vitamix to get the job done. It produces the creamiest soups in seconds! I use it almost daily for the last 7 years and it still works perfectly.

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overhead photo of wood cutting board with bowls of ingredients on top

Butternut Squash Nutrition Benefits

Butternut squash is particularly high in micronutrients like:

  • vitamin A + vitamin C, with just one cup of cooked squash providing 457% and 52% of your daily needs, respectively!
  • vitamin E
  • magnesium
  • potassium
  • manganese
  • multiple B vitamins

It’s rich orange colour is thanks to the squash’s carotenoid content. Carotenoids (like beta-carotene) are plant pigments that have antioxidant properties, providing a host of health benefits.

Butternut squash is also an excellent source of dietary fibre, with one cup of cooked squash providing 7 grams.

Red Pepper Nutrition Benefits

Did you know that bell peppers are one of the best sources of vitamin C? One bell pepper provides 180% of your daily vitamin C needs – that’s way more than an orange (which provides about 115% of your needs)!

In addition to vitamin C, bell peppers are also a good source of:

  • vitamin B6
  • vitamin K
  • potassium
  • folate
  • vitamin E
  • vitamin A

Like butternut squash, bell peppers are rich in carotenoids, too!

closeup overhead photo of wood cutting board with white bowl filled with roasted butternut squash and red pepper soup inside

Should You Peel Butternut Squash For Soup?

Yes! You’ll need to peel the skin of butternut squash before you roast it. I simply use this vegetable peeler to do so – it gets the job done super fast!

Start by cutting off the hard ends of the squash, then peel the skin off using the peeler. Once that’s done, I cut the squash in half (separating the slimmer top from the bulbous bottom).

From those pieces, I then cut the squash into approximately 1/2-inch cubes for roasting.

What Goes Well With Butternut Squash Soup?

So many things – the options are truly endless!

I love topping this butternut squash and red pepper soup with things like:

  • fresh herbs (parsley or basil taste wonderful)
  • microgreens (as pictured)
  • a sprinkle of seeds (like pumpkin or sunflower)

This soup can be enjoyed as a side to any main dish, but this gourmet grilled cheese sandwich is a classic pairing!

Recipe Modifications & Variations

While this recipe tastes great as is, here are some ideas for how you can modify it:

  1. If you’d like a bit of spice, feel free to add a pinch of red pepper flakes for that extra kick.
  2. You don’t have to only use red bell peppers – feel free to use orange or yellow ones, too! I would avoid green peppers, though, as they don’t offer the same sweetness.
  3. If you want to save time, you can roast frozen butternut squash cubes instead of cutting up a fresh one. There is no need to thaw the frozen squash before putting it in the oven.
  4. If you feel like experimenting, you could try adding different veggies to this soup too. Something like roasted sweet potatoes, parsnips, leeks, celery, etc. could work well!
overhead photo 3 white bowls filed with roasted butternut squash and red pepper soup inside on a pale pink backdrop

More Healthy Vegan Soup Recipes

Did you give this Roasted Butternut Squash & Red Pepper Soup Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Roasted Butternut Squash & Red Pepper Soup (Vegan)

This roasted butternut squash and red pepper soup is made with coconut milk, ginger, and smoked paprika. It's so creamy, delicious, and comforting! Plus, it's easy to make, using only 10 healthy ingredients. Recipe is vegan, dairy-free, and gluten-free. 
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
closeup overhead photo a white bowl filed with roasted butternut squash and red pepper soup, topped with microgreens inside on a pale pink backdrop
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5 from 16 votes
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Ingredients

  • 1 small butternut squash, peeled + cubed (approx. 6 cups, cubed)
  • 3 med-large red bell peppers, cored + cut into quarters
  • 3-4 cloves garlic, peeled
  • 2 Tbsp olive oil
  • 2 cups vegetable broth
  • 1 cup coconut milk, full-fat
  • 1/2 tsp ground ginger
  • 1.5 tsp smoked paprika
  • Salt + pepper, to taste
  • Optional garnish: fresh herbs (like parsley or basil), microgreens (as pictured), pumpkin seeds, sunflower seeds, etc.
  • Optional: a squeeze of lime juice

Instructions

  • Preheat oven to 400F.
  • Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1/2 or 1-inch cubes. Place cubed squash on a baking sheet and toss in 1 Tbsp olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
  • Meanwhile, remove the core from the bell peppers and cut into 4 quarters. Place them on a separate baking sheet along with the garlic cloves. Toss in remaining 1 Tbsp of olive oil, salt, and pepper. Transfer to the oven for 20 minutes, tossing halfway.
  • Heat the vegetable broth up on the stovetop while the veggies are in the oven.
  • Remove the squash, peppers, and garlic from the oven. Add them along with the vegetable broth, coconut milk, ginger, and smoked paprika to a high-speed blender. Season generously with salt and pepper. Blend on high for a couple minutes, until smooth. If you'd like your soup slightly thinner, feel free to add a splash more veggie broth and/or coconut milk.
  • Serve and add toppings as desired. Enjoy hot!

Notes

*LEFTOVERS: Remaining soup can be kept in an airtight container or jar in the fridge for 3-5 days. To keep for longer, soup can be frozen for up to 6 months. To reheat, simply warm it up on the stovetop or in the microwave! Be sure to stir soup to evenly distribute the heat.
*BLENDER: I use this Vitamix to blend my soups – it gets the job done in seconds! You can also use an immersion blender if you’d prefer.
*RECIPE MODIFICATIONS: While this recipe tastes great as is, here are some ideas for how you can modify it:
  • If you’d like a bit of spice, feel free to add a pinch of red pepper flakes for that extra kick.
  • You don’t have to only use red bell peppers – feel free to use orange or yellow ones, too! I would avoid green peppers, though, as they don’t offer the same sweetness.
  • If you want to save time, you can roast frozen butternut squash cubes instead of cutting up a fresh one. There is no need to thaw the frozen squash before putting it in the oven.
  • If you feel like experimenting, you could try adding different veggies to this soup too. Something like roasted sweet potatoes, parsnips, leeks, celery, etc. could work well!
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: butternut squash, coconut milk, creamy, red pepper
Author: Carrie Walder

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