Easy Roasted Butternut Squash & Red Pepper Soup

5 from 3 votes

An easy butternut squash soup made with roasted butternut squash and red pepper. This small batch of soup is perfect for lunch or dinner.

Prep Time5

Cook Time40

Total Time45

Course: lunch

Cuisine: Brirish

Servings: servings

Calories: 120kcal

1 teaspoon olive oil
½ butternut squash (seeds scooped out)
½ teaspoon dried sage
½ teaspoon paprika
170 g roasted pepper (jarred roasted peppers or 2 peppers roasted at the same time as the squash)
1 pinch salt & pepper
450 ml vegetable stock
3 teaspoons vegan cream (to serve)
3 teaspoons pesto (to serve)

Get Recipe Ingredients

Preheat an oven or air fryer to 180c / 160 c fan / 350f / gas mark 4.
Cut the butternut squash in half lenthways, scoop out the seeds.
Rub the flesh side of the squash half with oil and sprinkle a pinch of the herbs and spices and season with salt and pepper.
Roast in an oven for 50 minutes or an air fryer for 40 minutes. The flesh should be soft, if not, give it longer.
You can roast 2 fresh peppers (topped and deseeded) at the same time as the squash or use jarred peppers, which I did this time.
Add the scooped out flesh of the butternut squash with the peppers and the rest of the herbs and spices to a blender or food processor with the vegetable stock and whizz until smooth.
If you don't have a food processor or blender, you can use a stick blender.
Heat in a pan or microwave, or pop in the fridge for later.
Serve with a swirl of cream and small dollops of pesto.
Enjoy!

You can use jarred roasted peppers (sometimes called pepper antipasti), without the oil or roast 2 red peppers at the same time as the butternut squash.
Don't throw out the seeds. Clean and dry them, then toss them in olive oil and dried herbs or spices and salt and pepper, then bake them for a few minutes in an air fryer or oven until crisp.
Once cool, you can store this gorgeous creamy soup in an airtight container in the fridge for 3-4 days.
Make it ahead, cool it and freeze in in portions in freezer bags or an airtight container for 3-4 months.