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Roasted Red Pepper and Squash Soup

(Paleo, SCD, GAPS, Gluten Free)


  • 3 large red bell peppers, diced or 4 smaller ones
  • 3 tbsp bacon fat
  • 2 tbsp chopped chives, diced or sub one small onion
  • 2 lbs uncooked butternut squash I used the pre-cut ones from Costco
  • 2 cups bone broth
  • 1 can full fat coconut milk
  • 1 tbsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  1. Place a large frying pan on medium heat on on the stove

  2. Add the bacon fat, chives and red pepper to the pan and cook until the peppers start to tenderize (the edges turn golden)

  3. While the peppers are cooking place a large pot on the stove on medium heat

  4. Add the squash, bone broth, coconut milk and remaining spices to the pot and bring to a boil

  5. Once the peppers are done cooking transfer all the ingredients from the pan (including fat and chives) to your pot with the soup

  6. Allow the soup to come to a boil

  7. Once the soup is boiling turn down the heat and simmer for another 15-20 minutes

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

  9. Serve and enjoy!