Creamy Vegan Butternut Squash & Sweet Potato Soup with Red Pepper
Indulge in this velvety, flavorful soup that combines the sweetness of butternut squash and sweet potatoes with the vibrant taste of red bell pepper. This entirely vegan recipe is not only easy to prepare—just toss everything into a single pot—but it also offers an abundance of essential nutrients, especially Vitamin C. Perfect for chilly days, this hearty soup is a warming, nutritious meal that pairs beautifully with crusty whole-grain bread. Enjoy the colorful blend of vegetables in this comforting dish that’s simple yet utterly satisfying.
6
Servings
67
Calories
11
Ingredients
Ingredients
butternut squash
1 (peeled and diced)
large sweet potato
1 (peeled and diced)
medium carrots
3 (peeled and diced)
red onion
1 large (peeled and diced)
celery ribs
2 (diced)
red pepper
1 (diced)
olive oil
1 tablespoon (for sautéing)
vegetable stock cube
1 (to be dissolved in water)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
fresh parsley sprig
1 large (for garnish)
Instructions
1
Begin by peeling the butternut squash, sweet potato, carrots, and red onion. Dice them into small, evenly sized pieces to ensure even cooking.
2
Dice the celery ribs and red pepper as well, then chop the fresh parsley and set it aside for garnish.
3
In a large saucepan, heat the olive oil over medium heat. Add the diced butternut squash, sweet potato, carrots, onion, celery, and red pepper. Sauté the vegetables for about 5-7 minutes until softened and fragrant.
4
Dissolve the vegetable stock cube in a pint (approximately 2 cups) of hot water. Pour the stock over the sautéed vegetables in the saucepan.
5
Season with salt and black pepper to taste. If the mixture appears too thick, feel free to add additional water to reach your desired consistency.
6
Cover the saucepan with a lid, reduce the heat to low, and let the soup simmer until all the vegetables are tender, approximately 20-25 minutes.
7
Once the vegetables are fully cooked, remove the saucepan from the heat and allow it to cool slightly for easier blending.
8
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches if necessary.
9
Taste and adjust seasoning if needed, then ladle into bowls. Garnish with the chopped fresh parsley and serve with crusty whole-grain bread for a delightful meal.
Nutrition Information
1g
Fat
15g
Carbs
1g
Protein
2.5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is this soup vegan?
Yes, this recipe is entirely vegan and uses plant-based ingredients like olive oil and vegetable stock.
Is this recipe gluten-free?
Yes, the soup itself is naturally gluten-free, provided your vegetable stock cube is certified gluten-free.
How many calories are in one serving?
Each serving contains approximately 67 calories.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
How much fiber is in a serving?
There are 2.5 grams of fiber per serving.
Is this soup a good source of Vitamin C?
Yes, the combination of butternut squash, sweet potato, and red pepper provides an abundance of Vitamin C.
What is the preparation for the butternut squash?
The butternut squash should be peeled and diced into small, evenly sized pieces.
How long should the vegetables be sautéed?
You should sauté the vegetables for about 5 to 7 minutes until they are softened and fragrant.
How much vegetable stock is used?
The recipe calls for one vegetable stock cube dissolved in approximately 2 cups (one pint) of hot water.
How long does the soup need to simmer?
The soup should simmer for approximately 20 to 25 minutes until all vegetables are tender.
What equipment is needed to blend the soup?
You can use either an immersion blender directly in the pot or a countertop blender in batches.
What garnish is recommended?
The recipe suggests garnishing the soup with fresh chopped parsley.
What should I serve with this soup?
It pairs beautifully with crusty whole-grain bread.
How many total ingredients are in this recipe?
There are 11 ingredients total, including seasonings and garnish.
How much fat is in one serving?
Each serving contains 1 gram of fat.
Is there any protein in this soup?
Yes, there is 1 gram of protein per serving.
What is the carbohydrate content?
There are 15 grams of carbohydrates per serving.
What type of onion is used in this recipe?
The recipe specifically calls for one large red onion.
How many carrots are needed?
You will need 3 medium carrots, peeled and diced.
How many sweet potatoes are required?
The recipe requires one large sweet potato.
What should I do if the soup is too thick?
You can add additional water to reach your desired consistency before simmering.
Does the recipe include celery?
Yes, it includes 2 diced celery ribs.
What type of oil is used?
The recipe uses 1 tablespoon of olive oil for sautéing the vegetables.
How much sugar is in each serving?
Each serving contains 2.5 grams of sugar.
Should the vegetables be diced a specific way?
Yes, they should be diced into small, evenly sized pieces to ensure even cooking.
What category does this recipe belong to?
This recipe is categorized under Yam/Sweet Potato.
Is this soup considered comfort food?
Yes, it is described as a warming, nutritious, and comforting dish perfect for chilly days.
Can I use a countertop blender for this recipe?
Yes, just be sure to let the soup cool slightly and blend in batches if necessary.
What is the primary flavor profile of the soup?
It features a sweet and vibrant flavor from the blend of squash, sweet potato, and red bell pepper.
Why should I cool the soup before blending?
Cooling the soup slightly makes it safer and easier to handle during the blending process.