Butternut Squash Sweet Potato and Red Pepper Soup
Velvety, flavorful, and packed with nourishing ingredients, this Butternut Squash Sweet Potato and Red Pepper Soup is the ultimate comfort food. This vibrant recipe combines the natural sweetness of roasted butternut squash, sweet potatoes, and red bell peppers with warm spices like cumin and paprika for a depth of flavor that is both cozy and satisfying. A splash of creamy coconut milk adds a luscious finish, making each spoonful irresistibly smooth. Perfect for chilly evenings or meal prep, this vegan and gluten-free soup is easy to make yet impressively hearty. Serve it with a garnish of fresh thyme for a touch of elegance, and enjoy its wholesome goodness with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 medium sweet potato
- 1 large red bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sprigs (optional, for garnish) fresh thyme
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and seed the butternut squash, and cut it into 1-inch cubes. Peel and dice the sweet potatoes into 1-inch cubes. Slice the red bell pepper into strips.
Place the butternut squash, sweet potato cubes, and red bell pepper strips on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, peel and dice the onion. Peel and mince the garlic.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1-2 more minutes, stirring constantly to avoid burning.
Remove the roasted vegetables from the oven and add them to the pot with the onion and garlic. Stir in the ground cumin and paprika, cooking for 1 minute to deepen the flavors.
Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to combine.
Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot if using a blender.
Stir in the coconut milk and heat gently for 2-3 minutes. Adjust seasoning with additional salt and pepper if needed.
Serve the soup warm, garnished with fresh thyme sprigs if desired.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 73.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 687 mg | 53% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5711 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
