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+ servings

Roasted Red Pepper and Squash Soup

Besides being delicious this soup also contains some very healthy ingredients like bone broth, vegetables and coconut milk. Plus a little bit of bacon fat. Yes you read that right. Bacon fat. Because everything is better with bacon fat. Am I right?

Course Soup
Cuisine American
Keyword dairy free soup, paleo soup, roasted red pepper soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 291 kcal


  • 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!

Recipe Notes


Nutrition Facts
Roasted Red Pepper and Squash Soup
Amount Per Serving
Calories 291 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 7mg2%
Sodium 252mg11%
Potassium 867mg25%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 18689IU374%
Vitamin C 138mg167%
Calcium 106mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.