Roasted Red Pepper + Butternut Squash soup

You’re going to want to roast your red pepper + butternut squash – prior to starting the soup. If you’ve got a prep for the roasted red pepper and butternut squash – then do you. This is how I did it! 🙂 Sorry if it’s a bit long. I tried. …. 


What you’ll need to succeed (for the prep)

  • Small bowl
  • Clean hands
  •  Tray with sides that go up a bit (I used a glass lasagna-y tray/container)
  • Tin foil or small oven tray (I used a small bread sized thing)
  • Mixing utensil (whisk, fork, etc.)
  • Timer

Ingredients for Seasoning

  • Enough oil to coat your squash + Red Pepper
  • Various Spices (I used cinnamon, ginger, cayenne, pepper)
  • Garlic (upto you – I used 1 clove).

Instructions – Butternut Squash

  1. Pre-heat the oven to 350 degrees.
  2. Chop your butternut squash in half and then chop those halves in half – horizontally.
  3. Deseed bottom pieces. Stab some…stabs into the squash – not all the way through but all the way to the skin.
  4. Do about 20-30 “stabs” per piece. If you go all the way through – don’t worry about it.
  5. Set the squash aside for now.

Grab your tray with the sides that go up and fill up with water until the whole bottom is covered. Set beside you.


  1. In a small bowl – put in some oil (or vegan butter) with some garlic + spices. (I’ll leave it up to you. I did some cinnamon, cayenne + ginger.)
  2. Mix it all up and then rub it all over the “inside” of your squash (the yellow part!)
  3. Now you see why we did the stabs – so that our “seasoning” absorbs into the squash.
  4. With your oily hands – rub the rest over the whole squash, skin and all!
  5. Place the squash into the tray with the water.
  6. Place your squash in the oven for 40 min.

Then grab your red pepper. 

  1. Cut the stem off.
  2. Cut in half and deseed – hollow it out.
  3. Slice in half.
  4. Grab your smaller pan or tin foil for the pepper.
  5. Pour a bit of more oil on your hands and rub that red pepper down.
  6. Place skin side down onto the tray/container/bread pan – whatever you’re using.
  7. Season with pepper.
  8. Place a bit of tinfoil on top (optional)
  9. Leave the red pepper in the oven until your squash is done. If the red pepper prep took you five minutes, then leave it in for 35 min – ya digg?

Once everything is done just take everything out and let sit for a few min…

Have your garlic ready for the next step….



This soup is pretty quick when the prep is done.

Roasted Red Pepper + Butternut Squash Soup

What you’ll need to suceed pt.2 – Soup Talk

  • A high speed blender – the bigger the better


  • 1 red pepper, roasted
  • 1 butternut squash, roasted
  • 4-5 cloves garlic
  • 3 cups vegetable broth – using 3 makes it as thick as the pics. 😉 The more you add the less thick it will be.


  1. Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
  2. Top with black pepper and serve.

Stores well in the fridge and probably the freezer – although I’ve never tried it. I personally don’t mind eating it cold either.

Orginal recipe courtesty of

Serves 3-4

Originally posted November 19/14.

What chu think?