Roasted squash + red pepper soup

Roasted squash + red pepper soup

This soup is creamy to the core and pairs beautifully with bites of the topping.

3 min read

Where do I begin with this soup.

When Fall comes, so does the Pumpkin and Squash. I’ve had many a squash soup in my life and I wanted to create my version, that was sweet BUT also savory and hearty.

I present to you, a roasted squash and red pepper soup topped with crispy shallot-pepita-chiliflakes. I added in fresh Turmeric to amp up the curcumin properties. It’s also a plus that it adds even more orange ‘pop’ to the color. This soup is creamy to the core and pairs beautifully with bites of the topping.

I hope you enjoy this warm + golden soup and it brings joy to your home.

Roasted squash + red pepper soup

Print Recipe
I’ve had many a squash soup in my life and I wanted to create my version, that was sweet BUT also savory and hearty.
Course Main Course
Keyword Soups

Ingredients

  • 2 cups squash, roasted, peeled
  • 2 red bell peppers, chopped
  • 1 yellow onion, chopped
  • 5 garlic cloves, chopped
  • 1 ginger finger (raw), skinned- chopped
  • 1 turmeric finger (raw), skinned – whole
  • 1.5 tbsp olive oil
  • ½ can coconut milk (full fat)
  • ½ tsp pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried herbs
  • 1 tsp cinnamon
  • 1 tsp allspice
  • ½ tsp coconut sugar
  • Pinch of chili flakes
  • 3.5 cup water
  • 1.5 tsp salt

For roasting squash:

  • 1 tbsp olive oil
  • ¼ tsp Pepper
  • tsp salt
  • ½ tsp coconut sugar

For Topping:

  • 1 tbsp olive oil
  • 2 large shallot, sliced
  • handful pepitas (soaked)
  • ¾ tbsp chili flakes
  • Lime juice

Instructions

  • Preheat oven to 400 degrees
  • Carefully cut squash into 2 and remove the seeds and fleshy inner (set them aside for later)
  • Brush on olive oil to the flesh of the squash- then sprinkle with pepper, salt, coconut sugar mixture
  • Lay them face down on a parchment paper lined baking sheet
  • Toss red bell pepper in small amount of olive oil (or not!)
  • Spread bell peppers on parchment paper lined baking sheet
  • Bake both the red bell pepper and squash at the same time
  • The bell pepper will finish first – at about 10-15 minutes, remove when roasted to your liking
  • The squash will roast anywhere from 30-45 minutes, depending on the variety of squash you’re using *
  • Heat a large dutch oven over low-medium flame add 2 tbsp olive oil
  • Throw in your onions and saute for 5 minutes
  • Then add garlic and ginger, saute for 1 minute
  • Deglaze pan with a splash of water and lime juice
  • Add spices (salt, paprika,pepper, dried herbs, cumin, cinnamon, allspice, coconut sugar)
  • Saute for 1 minute
  • Add water, coconut milk, stir to combine
  • Add roasted bell pepper, roasted squash (skins removed) to the soup and mash
  • Transfer to a blender, add turmeric and blend until creamy smooth *
  • Saute shallot, pepitas and chili flakes in olive oil on medium flame until golden – about 3-5 minutes
  • Garnish soup with pepita mixture and a touch of coconut milk

Notes

For this recipe, i used 2 acorn squash Squash is done roasting when the flesh is golden and can be easily pierced with a fork (creamy and buttery texture).
Allow your soup to cool some time before blending.
The heat can get trapped in the blender and cause it to explode – if too hot

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