Roasted Red Pepper & Squash Soup

This is the best butternut squash and red pepper soup recipe. It’s dairy-free, gluten-free, and vegan and makes great leftovers.

For the full instructions and tips click the link below.

To make this Roasted Red Pepper And Squash Soup, you'll need: red peppers, butternut squash, coconut milk, broth, and spices.

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Step 1: Place a  frying pan on medium heat on the stove. Add the butter, onion and red pepper and cook until the peppers start to tenderize.

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Step 2: Add the squash, broth, coconut milk, and spices to the pot and bring everything to a boil.

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Step 3: Once the peppers are done cooking, transfer all the ingredients from the pan (including the fat and onions) to the pot with the soup.

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Step 4: Once the soup is boiling turn down the heat and let it simmer for another 15-20 minutes.

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Step 5: Remove from heat, and use your immersion blender to blend the soup until smooth.

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Serve and enjoy!

Other delicious  recipes:

Pumpkin & Sweet Potato Soup

Cauliflower Soup