Roasted Red Pepper & Squash Soup

A bowl of roasted red pepper and squash soup stopped with chopped parsley and pepper. Around it is 2 pieces of bread, another bowl of soup, and a tan linen.

4.31 from 13 votes

Roasted Red Pepper & Squash Soup

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.

Course Appetizer, Soup

Cuisine American

Keyword Acorn Squash Soup, Roasted Acorn Squash Soup, Roasted Red Pepper & Squash Soup, Squash Soup

Prep Time 5

Cook Time 55

Total Time 1

Servings cups

Calories 83kcal

Author Kelly Nardo

Ingredients

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...

Instructions

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!

Notes

If needed, warm up your broth while your squash and peppers roast. Or you can just leave it out on the counter to make sure it is room temperate and won't make the soup cold.

Nutrition