An easy and creamy veggie-based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it’s vegan, paleo, dairy-free, and Whole30 compliant.
Last updated on December 11, 2019.
It is officially soup weather in Austin! Actually, just yesterday was and it will be back into the 70s by the end of the week haha. But I am taking advantage of it while I can and making all the soups. Queue this thick and creamy vegan roasted red pepper & squash soup!
Soup is one of my favorite things about winter. It’s so warm and cozy and makes an easy and filling dinner that usually lasts a few days. This squash soup does just that – it’s comforting while being still being light, thick and creamy, and delicious!
My friend mentioned the other day that she had a really good roasted squash soup from Panera and I should try to make one. So this one is for you Carmen!
I looked it up and the ingredients in the Panera autumn squash soup are pumpkin and butternut squash, along with milk, heavy cream, cream cheese, some veggies, and corn starch.
While this recipe isn’t the exact same, it is my spin on it. I took out the dairy and added roasted red peppers to pump up the flavor. It’s gluten-free and dairy-free, vegan, and Whole30 approved!
You can make it for a holiday party and keep it warm in a crockpot or serve it as an appetizer at a dinner party. If you want to make this a full meal, add some protein to it. Spicy sausage would be delicious, or crunchy chickpeas if you wanna keep it veggie-friendly. You can even stir in some collagen!
Roasted Red Pepper & Squash Soup
This roasted red pepper & squash soup could not be easier. Simply roast the veggies, blend it all up, and you have soup in less than an hour. And most of that time is the veggies roasting.
The squash adds a heartiness to the soup while the roasted red peppers add a little sweetness. It’s a perfect appetizer, light dinner, or main course. Serve it alongside a protein and green veggie for the perfect balanced meal!
Here is what you need:
- acorn squash (see substitutions below)
- red peppers
- vegetable broth
- fresh ginger
- salt and pepper
First, start by roasting your veggies. Cut and deseed the squash and roast face side down. After the squash has been roasted for 20 minutes, add the peppers. When peppers and squash are done roasting, let cool for a few minutes.
Next, prep your squash and peppers for blending. Remove the stem and the seeds from the peppers. You can remove the skin if you like as well. Then scoop out the flesh of the squash.
Add the peppers, squash, veggie broth, and spices to a Vitamix or high-powered blender and blend until smooth and creamy. If you don’t have a blender, you could use a food processor, but it will probably have to be done in a few batches. To finish, top with optional topping and enjoy!
Substitutions for Roasted Red Pepper & Squash Soup
This soup is super simple, which makes it super customizable. Here are some suggestions to change it up or ingredients you can use based on what you have on hand:
- squash – any kind of winter squash will work if you can’t find an acorn squash. Some suggestions are butternut squash, buttercup, pumpkin (look for a sugar pumpkin), delicata, kabocha, and carnival. Sweet potatoes would even be delicious if you don’t have squash! However, the only one I wouldn’t suggest is spaghetti squash.
- spices – the easiest way to change up the flavors!? You can easily switch up the spices in this roasted acorn squash soup. Chili powder, paprika, cinnamon, onion powder, curry powder, or even turmeric would be delicious.
- broth – to make the soup richer, try using coconut milk or nut milk. You could also use bone broth to add some protein, but the soup will no longer be vegan.
More Healthy Soup Recipes
Instant Pot Creamy Curry Cauliflower Butternut Squash Soup (Vegan)
Spicy Crockpot Pumpkin Soup (Vegan)
Turkey Butternut Squash Soup (Paleo/Whole30)
Sausage, Pepper, & Rice Soup (Paleo/Whole30)
Roasted Red Pepper & Squash Soup
- 1 medium acorn squash, cut in half, and deseeded (about 830 grams)
- 2 medium red peppers (460 grams)
- 2 cups vegetable broth
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- salt and pepper, to taste
- for topping: olive oil, fresh chopped parsley, black pepper...
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.
- Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.
- Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.
- Top with optional toppings and enjoy!
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