Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Squash and Red Pepper Soup – Thick, Velvety & Warming

Silky Smooth Butternut Squash and Red Pepper Soup

A silky smooth, vibrant, lightly spiced soup with no need to fry or roast anything beforehand. This squash and red pepper soup is filling, vegan, easy to make and above all delicious.

AD – this post contains affiliate links. See my cookie and privacy statement for further details.

Since I received my fabulous Froothie Evolve glass jug blender, we’ve been eating a lot of soup. It makes the process of soup making so easy. There are two soup settings, one for smooth soup and one for chunky soup. I’ve used both settings many times over the past few weeks.

This squash and red pepper soup is a smooth one. But smooth is a bit of a misnomer, it’s better than that, it’s silky smooth. In fact every blended soup I’ve tried so far has had the same silky smooth mouth feel.

Squash and Red Pepper Soup

Although I’m a big soup fan and happy to eat any good veggie version, squash and pumpkin soups are my absolute favourites. I’ve made many variations over the years, but squash with coconut milk is the absolute best. I’ve added red pepper and carrot to this one to add a bit of extra flavour, but mostly for colour. Vibrantly coloured soups are just what I crave at this time of year, especially when we’ve had such a lot of very wet and dull weather.

Silky Smooth Squash and Red Pepper Soup.

All of the vegetables I’ve used in this soup are organic. Some we’ve grown ourselves and some I’ve bought. There’s no doubt about it, organic vegetables are more expensive, but they are so much better for the environment, especially if they are locally grown. I’m prepared to spend a bit more in this direction and save elsewhere as I’ve been a passionate supporter of organic farming for as long as I can remember.

Keep That Skin On

I also like to keep the skin on as many vegetables as possible as that’s where many nutrients lie. So I’d rather not have them full of artificial chemicals. Talking of skins, I didn’t peel the squash for this recipe. Butternut squash have quite a thin skin, so it lends itself to being cooked and eaten. I wouldn’t use the skin on most other squashes as they are way too hard.

Because you don’t need to peel anything other than the onions and garlic for this squash and red pepper soup recipe, it’s really quick to prepare. All you need to do is take the seeds out of the squash and then cut everything into chunks. The Froothie Evolve high speed blender* does the rest.

I realise that most of you won’t have a glass jugged soup blender, so I’ve also given a stove top method for making this vegetable soup. If you don’t have a power blender, you might want to peel the butternut squash prior to cooking.

Once the soup is cooked, just pour it straight from the jug into soup bowls. Scatter with toasted pumpkin seeds if liked. I added a few sprigs of cress too.

Other Blended Soup Recipes You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this squash and red pepper soup, in or out of the Froothie Evolve, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Red Pepper & Squash Soup. PIN IT.

Red Pepper and Squash Soup

Squash and Red Pepper Soup – The Recipe

Silky Smooth Butternut Squash and Red Pepper Soup
Print Pin
5 from 11 votes

Squash and Red Pepper Soup

A silky smooth, vibrant, lightly spiced soup with no need to fry or roast anything beforehand. It's filling, easy to make, vegan and above all delicious.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Lunch, Supper
Cuisine: British
Keyword: red peppers, soup, squash
Servings: 4 people
Calories: 379kcal


  • 1 medium butternut squash - deseeded no need to peel if using Froothie Evolve
  • 1 large carrot - scrubbed, not peeled
  • 1 large red bell pepper - deseeded
  • 1 small onion
  • 2 cloves garlic
  • ¼ red chilli
  • ½ tsp sea salt
  • 1 tsp turmeric (optional)
  • 1 tsp tamari or soy sauce of your choice
  • 1 half thumb-sized knob of fresh ginger - no need to peel
  • 400 g tin coconut milk


Froothie Evolve Method

  • Cut all of the veg into medium sized chunks and throw into the cooking jug. If you're not using the Froothie Evolve or other power blender, you might want to peel the butternut squash first.
  • Cut the garlic and ginger into quarters and add to the veg along with the spices and seasoning.
  • Add the coconut milk, then fill the can with water and add that too. You want the liquid level to come up to the 1,400 ml level, so you may need to add a little more or a little less water.
  • Place the lid and cap on the top of the jug and place the jug on the blender base.
  • Select the "smooth soup" function and get on with whatever you need to do for thirty minutes. You'll get a few beeps to let you know the soup is done. Alternatively just say "Hey Froothie, make my smooth soup".

Stove Method

  • Cut all of the veg into medium sized chunks and throw into a large saucepan.
  • Cut the garlic and ginger into quarters and add to the veg along with the spices and seasoning.
  • Add the coconut milk, then fill the can with water and add that too.
  • Cover with a lid, bring the whole lot to a boil, then simmer for 25 minutes.
  • Blend with a stick or jug blender.


You may need to adjust the salt and soy sauce according to your tastes. I prefer not to over season.
Scatter with a few toasted pumpkin seeds if desired.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 379kcal | Carbohydrates: 41g | Protein: 7g | Fat: 24g | Saturated Fat: 21g | Sodium: 416mg | Potassium: 1316mg | Fiber: 9g | Sugar: 11g | Vitamin A: 23437IU | Vitamin C: 94mg | Calcium: 136mg | Iron: 5mg


I’m sharing this delicious squash and red pepper soup with Recipes Made Easy for #CookBlogShare.

This post contains affiliate links to Froothie Optimum products*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.


  1. angiesrecipes

    3rd December 2019 at 3:45 pm

    So comforting and tasty…simply perfect for the lousy rainy cold weather we have here.

    • Choclette

      3rd December 2019 at 4:46 pm

      Its been terrible hasn’t it? The worst Autumn we’ve had in a long time. Thank goodness for soup.

  2. Cat | Curly's Cooking

    3rd December 2019 at 4:11 pm

    Such a tasty sounding soup with a great colour! I really like that you have saved time by not having to peel a lot of the ingredients.

    • Choclette

      3rd December 2019 at 4:47 pm

      The Froothie Evolve is just wonderful for that Cat. I love being able to keep the butternut squash skin on.

  3. Kate

    3rd December 2019 at 4:44 pm

    This soup looks so good. Great tips about keeping the skin on for extra goodness. I love the look of the new Froothie. I’ve had their 8400 blender for many years and it’s still going strong with near-daily use!

    • Choclette

      3rd December 2019 at 4:50 pm

      Lots of people swear by that 9400 blender. I’ve never used it, but I gave my first one, the 9200A to my mother and that’s still going strong too. What’s great about this one are the glass jugs and that one of them can actually cook.

  4. Michelle Rolfe

    3rd December 2019 at 7:46 pm

    I love soup! Any kind really. I’ve been tempted by the Froothie, so maybe one day. And I agree, keeping skins in some veg are a great way for added nutrients. I often peel and roast The skins of the butternut squash and garnish the soup to give a crunch. Thanks so much for including our Jerusalem artichoke soup. Sadly I didn’t grow any this year and not holding out hope of finding any local. Cheers. Michelle.

    • Choclette

      4th December 2019 at 9:52 am

      Love your squash peel idea. Will have to give that a go. Jerusalem artichokes are hard to find. We haven’t grown any for ages as I tend to be the only one to eat them.


    3rd December 2019 at 8:04 pm

    This soup sounds so flavourful, love the ginger, soy, coconut milk combo, one to put on my to make list!

    • Choclette

      4th December 2019 at 9:53 am

      Thanks Camilla, it’s one of my favourite combinations.

  6. Jo Allison

    4th December 2019 at 10:15 am

    We have been having lots of soup since the arrival of Froothie Evolve as well and we all love it! The flavours in your soup and the addition of coconut milk which pairs wonderfully with squash sounds fantastic, definitely one to recreate in my kitchen (and I won’t be peeling butternut squash either). 🙂

    • Choclette

      4th December 2019 at 2:58 pm

      Yay, for not peeling butternut squash. I’ve used it unpeeled in Froothie soups three times now. You’d never know. I’ve also just made another big batch of apple sauce, without peeling the apples.

  7. Pavani

    4th December 2019 at 6:08 pm

    Such a creamy and delicious looking squash soup. Love the beautiful color. Combination of squash and red pepper sounds amazing.

    • Choclette

      5th December 2019 at 7:34 am

      It’s a good soup for both blending flavour and individualising them too. You can taste the red pepper.

  8. Kay

    4th December 2019 at 7:29 pm

    This is great winter warmer, which is well needed at the moment
    Thanks for sharing!!

    • Choclette

      5th December 2019 at 7:35 am

      Oh, it’s definitely needed at the moment. It’s soup all the way for us these grey days.

  9. Sandhya Ramakrishnan

    5th December 2019 at 3:02 am

    We absolutely love soups any time of the year and this recipe is something my family would love. I personally have a soft corner to smooth soups. I like your idea of keeping the skin on the squash. I would have never thought about that.

    • Choclette

      5th December 2019 at 7:36 am

      Smooth soups are my preference too, but I do like a good chunky soup to ring the changes. As long as you have a good power blender, it’s absolutely fine to keep the skin on and you get the benefit of all those extra nutrients.

  10. Danielle

    5th December 2019 at 3:02 pm

    This is why I LOVE fall – the color of the soup is simply amazing! And I am sure it is incredibly flavorful, too!

    • Choclette

      6th December 2019 at 7:41 am

      I’m with you on the fall. Autumn is my next favourite month after spring. And yes, this soup is delicious.

  11. Kat (The Baking Explorer)

    6th December 2019 at 3:31 pm

    This looks so cosy and the blender sounds fabulous!!

    • Choclette

      8th December 2019 at 9:38 am

      Loving the blender Kat. We’ve been eating soup like it’s going out of business.

  12. Jacqui Bellefontaine

    9th December 2019 at 4:04 pm

    Interesting idea to have a blender that cooks Ive not tried one. Love the soup though so happy to make the old fashioned way without the need to talk to my appliances 😉

    Thanks for linking to #CookBlogShare

    • Choclette

      9th December 2019 at 6:27 pm

      Well talking to your blender does take some getting used to. I keep forgetting to do it. But it does make the process of creating smooth soups very easy.

  13. Cathy @ Planet Veggie

    12th December 2019 at 11:48 am

    I don’t peel vegetables either but that’s because I’m lazy or I forget!

    • Choclette

      12th December 2019 at 7:34 pm

      Unless veg are really manky, I don’t see the point in peeling most things.


Leave a Reply

Your email address will not be published. Required fields are marked *