Protein Butternut Squash and Red Pepper Soup

Comforting and nourishing, this protein butternut squash and red pepper soup is perfect for a healthy, flavourful meal. Rich in protein and vegetables, it supports fullness while delivering sweetness and cozy fall flavour.

Prep10 min
Cook45 min
Total55 min
Servings4

In the collections

The ingredients

1 butternut squash, halved and seeded, or 500 g frozen butternut squash
2 carrots, large, roughly chopped
3 tomatoes, large, roughly chopped
2 red bell peppers, halved, or orange
½ yellow onion, roughly chopped
1 whole garlic, bulb, top cut off
1 tbsp avocado oil
salt and black pepper
1 ½ cups reduced-sodium vegetable broth
2 firm silken tofu, 300 g blocks
1 cup canned white beans, drained and rinsed
3 tbsp nutritional yeast
2 tbsp fresh parsley, or dried
1 tbsp turmeric
¼ tsp ground ginger
Extra salt, to taste
cayenne pepper

Toppings

1 cup roasted chickpeas, store-bought or homemade
4 tbsp roasted pumpkin seeds
4 tsp plant-based cream, optional

The method

Preheat the oven to 220°C (420°F).
Place the vegetables on a large baking sheet, add the oil, and season with salt and pepper. Bake for 40 to 45 minutes, flipping halfway through.
Scoop out the squash flesh and squeeze out the garlic, then add them to a blender with the other vegetables and the remaining ingredients (except the toppings). Blend until smooth.
Divide into 4 portions and top each with 1/4 cup roasted chickpeas, 1 tbsp pumpkin seeds, and 1 tsp plant-based cream.