Roasted Red Pepper and Butternut Squash Soup

Dinner, Lunch

This Roasted Red Pepper and Butternut Squash Soup is creamy and delicious, the perfect soup for a chilly wintry day.  The blended taste of the roasted red peppers and the butternut squash is full of flavor, and this soup has a slight kick because of the roasted garlic.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Roasted Red Pepper and Butternut Squash Soup

1 Medium butternut squash, (peeled and chopped into 1 inch cubes, you can also buy pre-cut)
2 to 3 Large red bell peppers, (cored and cut into quarters)
3 Cloves of garlic, peeled
2 Tablespoons of avocado oil
2 Cups of vegetable broth
1 Cup of coconut milk, full fat
1/2 Teaspoon of ground ginger
1/2 Teaspoon of smoked paprika
Himalayan salt and pepper
1 Teaspoon of Italian seasoning
Optional: Garnish with croutons, basil or sunflower seeds

-Preheat the oven to 400F.
-Peel and cut the butternut squash with a vegetable peeler and remove seeds and cut the squash into 1 inch cubes. Add the cubed squash on a baking sheet with parchment paper then cut the bell peppers into 4 quarters and add to the baking sheet with parchment paper. Also, add the garlic. (You can also spread the vegetables out over two trays). Toss in the remaining 1 tablespoon of olive oil, Himalayan salt and pepper. Transfer to the oven for 20 minutes, then toss halfway through. Then heat the vegetable broth in a medium size pot on stove top.
-Remove that squash, garlic and peppers from the oven and add them to a high speed blender. Then add the hot vegetable broth, coconut milk, ginger, Italian seasoning and smoked paprika. Season with Himalayan salt and pepper. Blend on high for a few minutes, until smooth. Once smooth, add the soup to a pot to heat again, (optional). Serve with toppings as desired and enjoy!


You May Also Like:

Nondairy White Chocolate Cranberry Fudge

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!

Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.

Vegan Pecan Brownies

Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.

Vegan Falafel Dish

My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.

Vegan Mini Pumpkin Cups

For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.

Holiday Charcuterie Board

This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.

Nondairy Chocolate Almond Clusters

These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!

Creamy Roasted Red Pepper Feta Dip

Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.

Vegan Chocolate Chip Oatmeal Cookie Skillet

For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest