Roasted Butternut Squash Soup with Red Pepper & Ginger (Vegan)

by Freya
Flat lay of a bowl of vegan roasted butternut squash and red pepper soup recipe

This delicious butternut squash soup is full of flavour.

The roasted butternut squash when blended makes this soup super creamy and filling, whilst the red pepper gives it a gorgeous colour and savoury sweetness. We’ve added in ginger and chilli to give this dish an extra warming kick, which is ideal for these colder months. If you like milder flavours, reduce the amount of chilli flakes and add a touch more vegan cream. We like to serve this with big hunks of fresh crusty bread, it soaks up the soup perfectly! We’ve also added some seeds and cress to our soup as a topping, but you could top it with anything you like. Croutons, a swirl of dairy-free yoghurt or even some crispy baked chickpeas would be lovely.

A warming lunch that’s perfect for your next lunch.

A soup recipe like this couldn’t be more simple to make. It can be so tempting to grab a carton of pre-made soup from the supermarket as an easy lunch, but making it from scratch is always tastier, and always quicker than you think. This recipe requires only one pot and one baking tray and takes 30 minutes to make from start to finish. You’ll then have a bunch of lunches in the fridge that are ready to go when you need them. We’re always so grateful to our past selves when we’ve done this kind of food prep! 

This butternut squash soup with red pepper and ginger is:

  • great for weekday lunches
  • sweet and creamy
  • spicy and warming
  • quick and easy
  • vegan and dairy-free

If you liked this, then why not try:

Bowl of vegan roasted butternut squash and red pepper soup recipe
Bowl of vegan roasted butternut squash and red pepper soup recipe

Roasted Butternut Squash & Red Pepper Soup

A tasty warming soup made with roasted butternut squash and red pepper, with ginger and chili for a spicy kick. A quick vegan recipe!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


For the soup

  • 1/2 butternut squash cut into chunks
  • 1 red pepper cubed
  • drizzle of olive oil
  • pinch of salt & pepper
  • 1/2 tbsp olive oil
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1- inch ginger grated
  • 1 can chopped tomatoes
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 stock cube in 300ml water
  • 1/4 tsp chilli flakes
  • 100 ml vegan cream

For the toppings

  • seeds
  • microgreens
  • vegan cream


  • Preheat the oven to 180 degrees Celsius.
  • Place the butternut squash and red pepper in a bowl, drizzle with olive oil, season with salt and pepper, then place the butternut squash on a baking tray and roast for 25 minutes. After they’ve been in for 15 minutes, add the red pepper.
  • Whilst the butternut squash and red pepper are roasting, heat some oil in a pan on a medium heat. Then, add the onion and garlic and saute for 5 minutes. Then add in the ginger and stir, cooking for a few more minutes.
  • Next add in the can of tomatoes, soy sauce, maple syrup and stock. Stir then turn the heat down low and simmer for 10 minutes.
  • Add in the roasted butternut squash, red pepper and chilli flakes, then blend using an immersion blender until the soup is smooth.
  • Stir in the vegan single cream, and season with salt and pepper to taste. Serve into bowls and top with seeds, herbs and an extra swirl of vegan cream.

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