Description
This Butternut Squash and Red Pepper Soup is sweet with just a touch of spice and is perfect for the Fall and Winter months. Butternut Squash and roasted red peppers combine with onion, garlic and coconut milk in this creamy soup. It's comfort food in a bowl, and healthy too!
Ingredients
Scale
- 1 medium sized butternut squash
- 1/2 yellow onion, cut into large chunks
- 2 garlic cloves, peeled and whole
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons butter (regular, dairy free or 1 tbs olive oil based on dietary restrictions)
- 1-12 ounce jar of roasted red peppers, drained and roughly chopped
- 1/4 teaspoon crushed red pepper flakes + additional for serving
- 32 ounce container of chicken stock
- 1 cup canned coconut milk (unsweetened)
Instructions
- Preheat the oven to 400 degrees. Using a sharp knife, carefully slice through the center of the squash lengthwise. Remove and discard the seeds.
- Use a vegetable peeler or paring knife to remove the thick light brown skin from the squash.
- Slice the squash into equally sized cubes and transfer to a cookie sheet, along with the peeled garlic and chopped onion. Toss in olive oil and 1/2 teaspoon salt.
- Bake for 30-35 minutes until the butternut squash is easily split in half with a fork.
- In a dutch oven over medium heat, add in the butter (or 1 tablespoon olive oil). Toss in roasted red peppers, butternut squash, onion, garlic, crushed red pepper flakes, and 1/2 teaspoon salt. Stir together and cook for a few minutes.
- Pour in chicken stock. Cover and cook for 8 minutes. Remove lid and turn heat to low. Let it sit for 5 minutes to cool off.
- Carefully immersion blend the soup until completely smooth. Alternative option: Blend in blender, but be very careful as the soup in extremely hot. Then return to pot.
- Pour in coconut milk and stir. Simmer on low until serving.
- Serve and enjoy! Optional: Add a little swirl of coconut milk and additional crushed red pepper to top. These homemade soup croutons would be delicious too.
Notes
- I find it easiest when peeling the butternut squash skin, to use a paring knife along with a vegetable peeler. Vegetable peel as much as possible and in certain spots that are hard to peel, use the knife. If this sounds miserable, buy it pre-prepped from the grocery store.
- When immersion blending, be extremely careful as it likes to splash.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: oven roasted
- Cuisine: American