Butternut Squash and Red Pepper Soup

This is the best butternut squash and red pepper soup recipe. This healthy soup is made with roasted red peppers, butternut squash, coconut milk, broth and spices and has the most rich and creamy flavour. It's also dairy free, gluten free and vegan and makes great leftovers.

Why you will love this recipe:

• This roasted red pepper and butternut squash soup recipe has the most amazing flavour! It's rich and creamy and perfectly seasoned.
• It's easy to make!
• This butternut squash and pepper soup is made with pantry staple ingredients like broth, coconut milk, onion and spices.
• It stores really well and makes great leftovers so it's perfect for meal prep.
• This healthy soup recipe is dairy free, low in calories, vegan, gluten free, paleo and Whole30 compliant.
• It freezes really well.
• It's delicious enough to serve at holidays like Thanksgiving and Christmas.

Key ingredients and substitutions:

• Red peppers - red bell peppers will be roasted with onions to give them a delicious, savoury flavour. When blended with the sweet butternut squash the flavours combine beautifully. Instead of red peppers you could also use orange or yellow peppers.
• Butternut squash - butternut squash gives this soup a naturally sweet flavour and beautiful orange colour. It is also full of fiber as well as many vitamins and minerals. For this soup you can use either fresh or frozen squash, but if using frozen squash let it thaw first. I also recommend using peeled squash for this soup recipe.
• Coconut milk - coconut milk helps give this easy soup such a rich and creamy texture while keeping it dairy free. I recommend using full fat coconut milk. If you can't have coconut milk I would use cashew milk instead.
• Broth - you can use either vegetable broth or chicken broth to make this fall soup. If you are vegan be sure to use vegetable broth.
• Spices - no fancy spices here! All you need is basil, salt and pepper to season this soup perfectly.

How to make this recipe:

Step one:

First, place a large frying pan on medium heat on the stove and dd the butter, onion and chopped red peppers to the pan and cook until the peppers start to tenderize (the edges turn golden).

Step two:

While the peppers are cooking, place a large pot on the stove on medium heat and add the squash, broth, coconut milk, and spices to the pot and bring everything to a boil.

Step three:

Once the red peppers are done cooking, transfer all the ingredients from the pan (including the fat and onions) to the pot with the squash.

Step four:

Once the soup starts to boil, turn down the heat and let it simmer for another 15-20 minutes.

Step five:

Then remove the pot from heat, and use your immersion blender to blend the soup until it's smooth. Let it cool for a few minutes, then enjoy!

Recipe variations:

• To make this soup vegan: use coconut oil or a vegan butter and vegetable broth.
• To make this soup dairy free: use coconut oil to roast the red peppers.
• If you can't have coconut milk I would recommend using cashew milk.

Chef's tips:

• Feel free to make a double or triple batch of this soup and freeze some for later.
• If you don't have an immersion blender you can blend this soup in a regular blender instead.
• You can use fresh or frozen butternut squash for this recipe - if using frozen, just let it thaw first.

How to serve:

This soup is delicious served as is, but some other serving ideas include:

• Serve it with your favourite biscuits - I love pair this soup with my almond flour biscuits.
• Top this soup with croutons or your favourite crushed crackers.
• Serve it with a sandwich or side salad.
• Add some protein such as cooked chicken, beef, turkey or tofu to turn it into a complete meal.

How to store:

Store any leftover soup in an airtight container in the fridge for up to 7 days.

This soup also freezes really well.

Frequently asked questions:

Other recipes you will love:

• Pumpkin and sweet potato soup
• Creamy cauliflower soup
• Cream of mushroom soup
• Curry butternut squash soup
• Stuffed peppers

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