Roasted Butternut Squash and Red Pepper Soup

The best thing about the cold time of the year are the warm, soothing soups. This roasted butternut squash and red pepper soup is an amazing sheet pan recipe that your entire family will love.

As much as I love soups, I associate them with the fall and winter. As the temperatures drop, all I want is a bowl of hot soup with a hearty slice of sourdough.

This roasted butternut squash and red pepper soup is also a great opportunity to enjoy the autumn harvest.

Using seasonal produce goes a long way to reduce your food waste and support the local farmers. For more seasonal recipes and tips on reducing food waste, preorder the Scrappy Cookbook NOW and receive access to $120+ worth of freebies!

My new book features over 150 delicious and creative vegan recipes with a strong focus on sustainability. Plus, just like the first PlantYou Cookbook, the recipes are accompanied by a helpful infographic featuring the ingredients.

Why You’ll Love This Recipe

• It is SO SIMPLE! Most of the cooking is done independently. Meanwhile, you can do some meal prep, chores, or just relax.
• Butternut squash has an amazingly smooth texture when roasted. It’s a fabulous ingredient in a creamy fall soup.
• This recipe is allergen-friendly, with most common allergens either not present or easy to swap.
• Made fully with whole food ingredients, this roasted butternut squash and red pepper soup makes a healthy and nutritious lunch.
• In addition to lasting several days in the fridge, this soup is freezer-friendly. You can simply divide it into servings and freeze for the future.

Key Ingredients

This delicious butternut squash and red pepper soup contains at least four different vegetables, along with a few simple spices and plant-based milk.

Each ingredient contributes nutritional value to the dish, as well as creating a beautiful texture, an amazing aroma, and an easy way to eat more vegetables.

Butternut Squash

Butternut squash is believed to have originated in Central and South America, with its domestication dating back thousands of years. It was a staple crop for indigenous peoples in these regions.

Eventually, it made its way to North America, where it became an important part of Native American cuisine. Today, butternut squash is grown in many parts of the world and is a popular vegetable in various culinary traditions.

This winter squash is a nutrient-dense ingredient with several health benefits. It is rich in vitamins, particularly vitamin A, in the form of beta-carotene, which supports vision, immune function, and skin health. It’s also a good source of vitamin C, providing antioxidants that boost the immune system and promote healthy skin.

Additionally, butternut squash is high in dietary fiber, aiding in digestion and promoting a feeling of fullness.

Red Bell Peppers

Bell peppers, including the red variety, are also believed to have originated in Central and South America. After Christopher Columbus’s voyages to the Americas, bell peppers were introduced to Europe and eventually spread to other parts of the world.

Red bell peppers are packed with essential nutrients. They are a rich source of vitamin C, which supports immune function, collagen production, and helps the body absorb iron from plant-based foods. They also provide a good amount of vitamin A, contributing to healthy vision and skin.

Additionally, ed bell peppers are high in antioxidants, particularly carotenoids like beta-carotene and lutein, which protect cells from damage and reduce the risk of chronic diseases.

Alliums

The Allium family of plants include onions, garlic, shallots, scallions, and leeks. In cooking, they act as a source of earthy or sharp flavors, depending on the preparation method.

This recipe draws flavor from both garlic and shallots, with an extra punch from additional garlic powder.

Garlic is rich in allicin, a sulfur compound known for its antibacterial and antifungal properties. Garlic is also a good source of vitamins C and B6, as well as manganese. These nutrients support immune function, metabolism, and overall health. Additionally, garlic contains antioxidants that help combat oxidative stress and reduce the risk of chronic diseases.

Shallots are a good source of vitamins and minerals, including vitamin C, potassium, and folate. Shallots also contain antioxidants and sulfur compounds, which contribute to their potential health benefits. These compounds may help support heart health, boost the immune system, and have anti-inflammatory properties.

How to Make This Recipe

Start by preheating the oven to 400F and lining a baking sheet with parchment or silicone. 

Evenly spread the butternut squash, bell peppers, garlic and shallot on the sheet pan. Add garlic powder, paprika, salt, and black pepper with 1 to 2 tablespoons of olive oil. Toss everything together.

Roast the vegetables in the oven for about 40 minutes, until both the main ingredients are soft. Remove the sheet pan from the oven and allow the contents to cool until safe to handle.

At this point, transfer your veggies to a high-speed blender. Add plant-based milk and miso paste, then blend until smooth.

Enjoy immediately with a slice of bread or a vegan grilled cheese sandwich.

Hack It!

• You can easily upscale this recipe to make a larger batch. This is especially useful to larger household or anyone who like to meal prep.
• Feel free to get creative with the spices! I used simple seasoning to uplift and enhance the natural flavors of the vegetables, but you can add more as you see fit.
• I used soy milk for this butternut squash and red pepper soup, but you can use any unsweetened plant-based milk alternative.
• In particular, if you have to avoid soy, use a different type of plant-based milk and replace miso with some nutritional yeast.
• Serve this delicious soup with cashew cream, fresh herbs, croutons, bread, or grilled cheese.

Kitchenware and Equipment

If you have a minimalist kitchen or a lack of space, this recipe is for you. It requires minimal equipment.

In terms of kitchenware, you’ll need a cutting board, a sharp knife, a sheet pan, and something to line it (such as parchment or a silicone sheet).

To achieve the magical texture of this butternut squash and red pepper soup, you’ll need a quality high-speed blender. I love using my Ninja set-up, it has never let me down!

Other Recipes You’ll Love

• Olive Garden Minestrone Soup
• Quick Dumpling Soup
• Creamy Ramen Soup
• Roasted Cherry Tomato Soup
• Vegan Broccoli Cheddar Soup

While you’re waiting for the Scrappy Cookbook to arrive, you can satisfy your cravings for healthy and vibrant vegan recipes with the PlantYou Cookbook and PlantYou Planner. The latter offers a database of over 600 recipes and the ability to create a custom meal plan. TRY IT FOR FREE with access to 25+ simple WFPB recipes and our signature Beginner Vegan Meal Plan.