Butternut Squash and Red Pepper Soup
This is the best roasted butternut squash and red pepper soup recipe. It's so rich and creamy and perfect for those cold fall and winter days.
Servings: 6 servings
Calories: 291kcal
Equipment
Ingredients
- 3 tablespoon butter or coconut oil
- 3 large red bell peppers, diced or 4 smaller ones
- 1/2 cup chopped white onion
- 2 lbs uncooked butternut squash, peeled
- 2 cups chicken broth or vegetable broth
- 1 can full fat coconut milk
- 1 tablespoon dried basil
- 1/2 teaspoon sea salt (more or less to taste)
- 1/4 teaspoon pepper (more or less to taste)
Instructions
- Place a large frying pan on medium heat on the stove.
- Add the butter, onion and red pepper to the pan and cook until the peppers start to tenderize (the edges turn golden).
- While the peppers are cooking place a large pot on the stove on medium heat.
- Add the squash, broth, coconut milk, and spices to the pot and bring everything to a boil.
- Once the peppers are done cooking transfer all the ingredients from the pan (including the fat and onions) to the pot with the soup.
- Once the soup is boiling turn down the heat and let it simmer for another 15-20 minutes.
- Remove from heat, and use your immersion blender to blend the soup until smooth.
- Serve and enjoy!
Notes
- 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.
- Store any leftover soup in an airtight container in the fridge for up to 7 days.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 291kcal | Carbohydrates: 25g | Protein: 7g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 252mg | Potassium: 867mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18689IU | Vitamin C: 138mg | Calcium: 106mg | Iron: 4mg