A smoky-sweet twist on classic butternut squash soup, this version features roasted red bell pepper in place of apple for a savory depth and subtle brightness.
Infused with warm curry spices and finished with creamy coconut milk, it’s a comforting, colorful soup perfect for cozy nights or make-ahead lunches.
Jump to RecipeSpiced Butternut Squash & Roasted Red Pepper Soup Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground turmeric (optional)
- 1 medium butternut squash (2.5–3 lbs), peeled and cubed
- 2 carrots, chopped
- 1 large red bell pepper, roasted, peeled, and chopped (see tip below)
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Salt and pepper to taste
- Juice of 1/2 lime (optional)
- Optional garnishes: chopped cilantro, pumpkin seeds, swirl of coconut milk, chili flakes
Tip: To roast a red pepper, halve and deseed it, then place it cut-side down on a baking sheet under a broiler until the skin is blackened. Let it steam in a covered bowl, then peel and chop.
Kitchen Tool Tips
- A high-heat baking sheet makes pepper roasting easy and mess-free.
- I use this immersion blender for a smooth puree without extra dishes.
- A heavy Dutch oven holds heat well for perfect simmering and blending.
How to Make Spiced Butternut Squash & Roasted Red Pepper Soup
- Roast the red pepper: Broil halved red pepper skin-side up until blackened (about 8–10 minutes). Cover in a bowl to steam, then peel and chop.
- Sauté aromatics: In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until soft, 4–5 minutes.
- Add spices and veggies: Stir in curry powder and turmeric, then add squash, carrots, and chopped roasted red pepper. Stir to coat.
- Simmer: Add broth, bring to a boil, then reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- Blend: Use an immersion blender to puree until silky-smooth.
- Finish: Stir in coconut milk and lime juice. Season with salt and pepper. Simmer 2–3 minutes more to heat through.
Nutritional Information
Per serving:
- Calories: 235
- Fat: 12g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 5g
- Sodium: 560mg
How to Serve
Top with a swirl of coconut milk, fresh cilantro, and crunchy pumpkin seeds. Serve alongside warm naan, herbed couscous, or a citrus-dressed green salad.
Storage
- Refrigerator: Store in airtight containers for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Reheat: Warm gently on the stove or microwave, stirring often.
FAQ
Can I skip roasting the pepper?
You can, but roasting deepens the flavor. For a shortcut, use jarred roasted red pepper (rinse before using).
Is this soup spicy?
It’s mildly spiced from curry—not hot. Add chili flakes or cayenne for heat if you like.
Can I make it creamier?
Yes—add more coconut milk or blend in a scoop of cooked white beans or cashews.
What else goes with this soup?
It pairs beautifully with garlic naan, spiced chickpeas, or a crunchy cucumber salad.
Flavor Pairing Suggestions
This soup’s earthy sweetness and mellow heat pairs well with:
- Garlic- or cumin-spiced flatbreads
- Crisp pickled veggies or quick-pickled onions
- A glass of chilled white wine or a warm chai tea
Curry Butternut Squash & Roasted Red Pepper Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon coconut oil (or olive oil)
1 yellow onion, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon yellow curry powder
1/2 teaspoon ground turmeric (optional)
1 medium butternut squash (2.5–3 lbs), peeled and cubed
2 carrots, chopped
1 large red bell pepper, roasted, peeled, and chopped
4 cups vegetable broth
1 can full-fat coconut milk
Salt and pepper to taste
Juice of 1/2 lime (optional, for brightness)
- Optional garnishes
chopped cilantro, pumpkin seeds, swirl of coconut milk, chili oil
- Quick Tip** To roast a red pepper, halve it and broil skin-side up until blackened (8–10 min). Let steam in a covered bowl, then peel.
Directions
- Roast the pepper: Broil halved red pepper until skin is blackened. Steam in a bowl, peel, and chop.
- Sauté aromatics: In a large pot, heat coconut oil. Cook onion, garlic, and ginger 4–5 minutes until soft.
- Spice & veggies: Stir in curry powder and turmeric. Add squash, carrots, and roasted red pepper. Toss to coat.
- Simmer: Pour in broth. Bring to a boil, then reduce heat and simmer 20–25 minutes until everything is tender.
- Blend: Use an immersion blender (or blend in batches) until silky smooth.
- Finish: Stir in coconut milk and lime juice if using. Season with salt and pepper to taste. Heat through.
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