Roasted butternut squash, pepper, carrot & onion soup (dairy-free, gluten-free, vegan)

Roasted butternut squash, pepper, carrot & onion soup (dairy-free, gluten-free, vegan)


An easy homemade butternut, pepper, carrot and onion soup

Sometimes there is nothing more comforting than a cozy bowl of soup! In my mind, it’s always going to be a big effort to cook up a pot of soup.. so I often go through long periods where I don’t make homemade soup at all.. and then I make some, and I remember that it’s actually not as much of an effort as I thought it was going to be.. a nice surprise! I love to meal prep a pot of soup to keep in the fridge for a few days, which I can easily heat at meal times.

I love butternut squash soup – my absolute favorite kind of soup. The soup always tastes better when the butternut is pre-roasted (this adds so much more flavor to the soup – it’s really a “must-do”), and adding some onion will make the world of difference in taste too. Those are just a few tips from me!

This recipe is dairy-free, gluten-free and refined sugar-free. It’s also plant-based and vegan.

Anyway, I hope that you enjoy making this soup as much as I do. It’s simple really – roast up a tray of vegetables, blend it up, heat it up in a pot and serve!

Liezl XO



-1kg/35oz chopped butternut squash (peeled)
-1 medium red bell pepper
-200-400g carrot (peeled)
-1/2 onion
-1 can light unsweetened coconut milk (400ml)
-avocado or cooking oil (1-2 teaspoons)
-salt and pepper to taste
-1/4 teaspoon ginger powder
-pinch of turmeric powder
-2 to 3 cups boiled water (more if needed)

(makes 4 large servings, or 8 small servings)


Cooking Instructions:

-preheat your oven to 360 F/180 C
-peel the butternut, carrots and onion
-roughly chop the bell pepper, butternut, carrots and onion
-mix the chopped vegetables with 1 to 2 teaspoons of avocado/cooking oil and toss
-place the vegetables on a baking tray (or 2 trays) lined with baking paper
-roast the vegetables for 30-60 minutes until soft
-toss the vegetables occasionally to avoid burning
-once roasted, add the vegetables to a blender with the canned coconut milk
-blend until smooth, you may need to blend in batches if you have a low-powered or a small blender
-once blended, add the mix to a large pot with the water and spices, salt and pepper
-bring to a boil on the stove until heated and then serve
-eat and enjoy with bread or toast on the side! (I like to sprinkle some cayenne pepper and oregano on top)
-whatever you don’t eat right away you can store in an airtight container in the fridge
-leave the soup to cool before storing
-later you can heat a single soup serving in a small sauce pot on the stove


Photos and recipe by Liezl Jayne Strydom – for