Butternut and Red Pepper Soup

  • Author: Just Easy Recipes
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x


A delicious Vegan appetiser, this Butternut and Red Pepper soup is high in nutrients, quick to make, delicious to snack on and a fun way to serve up an appetiser.


  • 500g butternut, chopped into medium-sized squares
  • 2 red peppers, sliced into quarters (seeds removed)
  • 60ml olive oil
  • Salt and black pepper
  • 750ml vegetable stock
  • 5 spring onions, sliced
  • Handful of Herbs for garnishing: rocket or rosemary or basil


  1. Arrange butternut and red peppers on a baking tray. Drizzle with olive oil and grind salt and black pepper generously over all the veggies. Roast for 50-60 minutes at 180°C, until soft and slightly charred around the edges.
  2. Add the roasted butternut and red peppers as well as vegetable stock to a pot. Use a handheld blender (or use standing blender) to puree the soup. Bring to a simmer over medium-low heat.
  3. Dish out into small ceramic or enamel cups, top with sliced spring onions and a spoonful of fresh herbs (try rocket or rosemary or basil)
  4. Serve with toasted ciabatta and vegan butter.


Serves: 8 people as an appetiser (dished into small cups)

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