Roast Butternut Squash, Sweet Potato and Red Pepper Soup

Easy to throw together delicious, comforting and creamy roast vegetable soup. Great for lunch or a light supper with a crispy slice of bread on the side.

The base ingredients include butternut squash, sweet potato, red onion and red pepper – a perfect autumn veg medley. Sweet potato must be one of my favourite vegetables out there. Not only are they super tasty but they’re also high in fiber and antioxidants.

I like to remove the skin from the sweet potato and the butternut squash before baking. I find it makes it easier to create the creamy texture of the soup during the blending process once the veg are soft.

Start preparing the soup by peeling and dicing the butternut squash and sweet potato and throw it into a large baking dish. Add diced red pepper and onions. Lastly add 3 tbsp of olive oil, 1/2 tsp salt and 2 tbsp of rosemary. Once everything is tossed together, place it in the oven for approximately 45 mins or until tender.

When the veg are roasted, place a large, deep-sided saucepan over a medium heat for 5-10 minutes. This will depend on how soft the veg are out of the over. Transfer roasted vegetables into the saucepan then add the stock and bring to the boil. A secret ingredient which adds to this soup’s unique flavour is the maple syrup. I like to add 2 tbsp of it to the veg mix.

Once everything is combined, leave until warm and blend, blend, blend. The soup should have a lovely creamy texture. If you find it too thick, just add water and blend until desired consistency.

Serve with crispy soda bread or porridge bread. Click here for my 6 ingredients porridge bread recipe which is also 100% vegan.

Here are the ingredients you’ll need to make this delicious soup:

1 Butternut squash
1 Large sweet potato
1 Large red pepper
2 Medium red onions
3 Tbsp of olive oil
2 Vegetable stock cubes dissolved in 1L of hot water
2 Tbsp rosemary
Salt and Pepper to season
2 Tbsp maple syrup

Roast Butternut Squash, Sweet Potato and Red Pepper Soup

Servings: 5
Prep Time: 15 mins
Cook Time: 60 mins
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Author Rose Scented Soul

Ingredients

1 Butternut squash
1 Large sweet potato
1 Large red pepper
2 Medium red onions
3 Tbsp of olive oil
2 Vegetable stock cubes dissolved in 1L of hot water
2 Tbsp rosemary
Salt and Pepper to season
2 Tbsp maple syrup

Directions

Pre-heat the oven to 200°C/ 180°C Fan/Gas 6.
Peel and dice butternut squash and sweet potato. Dice red pepper and red onions. Add all vegetables to a large baking tray.
Add 3 Tbsp of olive oil, 1/2 tsp salt and 2 Tbsp of rosemary. Toss everything together until the vegetables are evenly coated.
Roast in the oven for 40–45 minutes, or until tender and brown.
5 minutes before the vegetables are ready to come out, dissolve 2 vegetable stock cubes in 1L of hot water.
Place a large, deep-sided saucepan over a medium heat. Transfer roasted vegetables into the saucepan. Pour in the stock and bring to the boil, then add 2 Tbsp of maple syrup.
Bring to boil and simmer for 5-10 minutes. Season with salt and pepper to taste.
Remove the saucepan from the heat. Allow the mixture to cool down. Using a hand blender, blend the mixture until desired consistency.
Before serving, return to the heat to warm through and serve hot with a toasted bread.