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butternut squash and red pepper soup top down view

Roasted Butternut Squash and Red Pepper Soup

Print Recipe
A delicious, creamy sheet pan soup utilizing the gifts of autumn.
Course Soup
Cuisine American
Keyword butternut squash, easy soup, easy vegan soup, healthy soup, healthy vegan soup, mind blowing soups, red bell pepper, sheetpan recipes, souperb soups
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4
Calories 130.6
Author carleigh

Equipment

Ingredients

  • 2 cups butternut squash cubed, I used frozen
  • 2 red bell peppers seeds removed, roughly chopped
  • 1 head garlic top sliced off
  • 1 shallot halved
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp olive oil optional
  • Salt and pepper to taste
  • 1 ½ cups plant-based milk unsweetened, coconut and soy both work
  • 1 tbsp miso paste

Instructions

  • Preheat the oven to 400F and line a baking sheet. Add the butternut squash, bell peppers, garlic, shallot and spices to the sheet pan, with 1 to 2 tablespoons of olive oil, if desired.
  • Roast for 40 minutes, until both the squash and bell pepper are cooked through. When safe to handle, transfer to a high speed blender with the soy milk and miso paste, and combine until smooth.
  • Enjoy immediately with bread or a vegan grilled cheese.

Nutrition

Calories: 130.6kcal | Carbohydrates: 18.9g | Protein: 4.3g | Fat: 5.2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.9g | Sodium: 195.7mg | Potassium: 524.6mg | Fiber: 3.6g | Sugar: 6.4g | Vitamin A: 9579IU | Vitamin C: 99.4mg | Calcium: 138.5mg | Iron: 1.4mg