Butternut Squash and Red Pepper Soup
This deliciously creamy butternut squash and red pepper soup is simple to whip up with just a roasting pan and a good blender. Canned coconut milk adds lots of richness to this dairy-free soup.
Servings: 5 Servings
Calories: 287kcal
Ingredients
- 3 tablespoons olive oil
- 1 medium butternut squash, cubed (about 4 cups)
- 2 red bell peppers
- 1 yellow onion
- 4 cloves garlic
- 1 teaspoon dried thyme
- 2 1/2 cups vegetable broth
- 1 cup canned coconut milk
- 2 teaspoons balsamic vinegar
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cut bell pepper and onion into large pieces and add to baking sheet with the cubed butternut squash and garlic.
- Sprinkle with the thyme and add the olive oil. Toss to coat everything in the olive oil and then bake until tender, about 40-45 minutes.
- Add roasted vegetables, broth, and coconut milk to a blender and puree until smooth. (Make sure to use vent in lid to allow steam to escape.)
- Taste and add balsamic vinegar, salt, and pepper. Serve with croutons or crackers and a sprinkle of red pepper flakes or parsley.
Video
Notes
- Curry Flavored Soup: Instead of the thyme, add 1-2 teaspoons of curry powder to the vegetables before roasting.
- Thai-Inspired Soup: Omit the thyme and add 2-3 tablespoons of red curry paste to the blender before pureeing the soup for a punch of flavor.
- To freeze: Allow soup to come to room temperature and the put in airtight containers for the freezer. Thaw in the fridge overnight before reheating on the stovetop in a saucepan or in the microwave.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 17mg | Potassium: 800mg | Fiber: 6g | Sugar: 9g | Vitamin A: 17444IU | Vitamin C: 96mg | Calcium: 97mg | Iron: 2mg