Roast butternut and red pepper soup

Roast Butternut  and Red Pepper Soup.

Roast butternut and red pepper soup

This beautiful coloured and silky soup is hard to resist, oh and it is full of goodness too with its roasted butternut squash and red peppers. This has everything that you want in a soup.

SERVES: 4 PREP TIME: 40 mins COOK TIME: 40 mins


  • 1 medium butternut squash (pumpkin), peeled and diced
  • 3 red peppers, de-seeded and sliced into pieces roughly 3cm x 3cm
  • 8 stalks of spring onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 dessert spoon cumin seeds, toasted and ground
  • 2 dessert spoons coriander seeds, toasted and ground
  • 1 teaspoon nutmeg, grated
  • 4 bay leaves
  • 2 teaspoons turmeric powder
  • ½ lime, zest and juice
  • ½ cup olive oil
  • ½ teaspoon chilli flakes
  • 4 cups water or stock
  • ½ bunch fresh coriander, chopped (for garnish)


  1. Heat oven to 180°C and put the butternut squash/pumpkin and red peppers onto a tray.
  2. Pour ¼ cup olive oil over the vegetables and sprinkle with pepper and mix together.
  3. Roast for 45 minutes, turning occasionally.
  4. Place a large pot on the stovetop at medium/high heat.
  5. Add ¼ cup olive oil and heat, add the onions, garlic and chilli and fry for 3 minutes, stirring occasionally.
  6. Add the turmeric, nutmeg, coriander, cumin and bay leaves and stir in.
  7. Stir in the water/stock so everything is mixed together and simmer for 10 minutes.
  8. When the roasted butternut squash/pumpkin and red peppers are cooked so a knife slides in and out easily take them out of the oven and gently place in the pot. (Be careful as they will be hot).
  9. Remove the bay leaves.
  10. Let soup cool for at least 10 minutes until you can safely use a stick blender and blend everything together until smooth.
  11. Add the lime zest and juice and blend for a few seconds.
  12. Re-heat this silky delicious soup and serve topped with fresh chopped coriander.


Want something fresh and clean? Try adding 150g baby spinach, turn down to a low heat, stir in spinach and cook for 3 minutes.

Also delicious alongside your favourite Dairy free basil pesto

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • Photography: Natalie Hawthorne

    Passionate cook and photographer