Butternut Squash and Red Pepper Soup

Made with butternut squash, jarred roasted red peppers, and creamy coconut milk, this butternut squash and red pepper soup is smooth, velvety, and naturally dairy-free. It comes together on the stove in under 30 minutes or hands-off in the slow cooker, with no pre-roasting required!

Easy Roasted Red Pepper and Butternut Squash Soup

This butternut squash and red pepper soup has been one of my most-requested fall soups since I first developed it, and the reason really comes down to how much flavor you get from such a short ingredient list! Tender butternut squash and jarred roasted red peppers simmer with smoked paprika, tomato paste, and garlic, then blend smooth with a generous pour of coconut milk for that perfect creamy finish.

The single shortcut that makes this recipe super easy is using jarred roasted red peppers instead of roasting your own. Most red pepper and butternut soup recipes call for pre-roasting both the squash and the peppers on a sheet pan before simmering, which adds 30-40 minutes to the cook time. Skipping the pre-roast step means everything goes straight from cutting board to pot, which is why this version comes together in under 30 minutes on the stove or fully hands-off in the slow cooker!

The other thing worth knowing here is how much the coconut milk does for the texture. Full-fat canned coconut milk (not the boxed beverage) gives this soup its velvety, almost cream-like body without any dairy, and at no point have I tasted any coconut flavor coming through. Heavy cream works as a substitute if dairy is not a concern, but the coconut milk version is the one I make almost every time. And if you love this style of cozy fall soup, my crockpot butternut squash soup is the classic version in the same family, and my red pepper tomato soup carries the same creamy roasted-pepper flavor into a different vegetable-forward soup!

Robyn’s Testing Tips for Butternut Squash Red Pepper Soup

• I use Trader Joe’s pre-chopped butternut squash zig-zags when I want this recipe to be truly weeknight-easy; if I’m chopping my own, I find that cutting the squash into roughly one-inch cubes gets it perfectly tender in the cook time without breaking down too far.
• Don’t skip the red wine vinegar stirred in at the very end, since when I tested without it the soup tasted flat and a touch too sweet from the squash; that splash of acid is what brightens the whole pot and balances the natural sweetness!
• For a spicier version I double or triple the red pepper flakes; the recipe as written is just barely warm so the heat is family-friendly, but I love this soup with a real kick when it is just me eating it.
• This soup tastes noticeably better the next day after the flavors have melded, so I often make it a day ahead for company; it freezes beautifully in mason jars for up to 2 to 3 months too!

4.91 stars (10 ratings)

Butternut Squash and Red Pepper Soup (Coconut Milk)

Developed and tested by Robyn Conley Downs

Servings: 4

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

This easy butternut squash and red pepper soup blends roasted peppers and coconut milk into a velvety, dairy-free bowl, stove or slow cooker.

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Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes
• 2 garlic cloves, roughly chopped
• 1 teaspoon smoked paprika
• 8 cups chopped butternut squash (about 1 ½ pounds)
• 16 ounce jar roasted red peppers, drained and roughly chopped
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3 cups vegetable stock (or chicken stock if not vegetarian)

To Add at the End

• ¾ cup coconut milk (or heavy cream if not vegan)
• 1 teaspoon red wine vinegar

Equipment

• Slow Cooker optional
• Immersion Blender optional

Instructions 

Stovetop Instructions

• Heat the olive oil over medium low heat in a large pot or Dutch oven. Add the red pepper flakes, garlic, and smoked paprika. Cook, stirring constantly until fragrant, about 1 minute.
• Turn the heat to medium high, add the butternut squash, roasted red peppers, tomato paste, and salt. Cook, stirring constantly for another 1-2 minutes.
• Add the stock, stir until well combined, cover, and bring to a boil. Reduce to a simmer and cook, covered, until the squash is tender, about 20-25 minutes.
• Add the coconut milk or cream and red wine vinegar. Using an immersion blender, blend until very smooth and creamy. Alternatively, working in batches, ladle the soup into a blender. Blend on high until smooth, then return to the pot.
• Taste and add additional salt or vinegar if desired.

Slow Cooker Instructions

• Heat the olive oil over medium low heat in a small pan. Add the red pepper flakes, garlic, and smoked paprika. Cook, stirring constantly until fragrant, about 1 minute. Add a splash of water, then scrape the cooked spices into a 6-quart slow cooker.
• Add the butternut squash, roasted red peppers, tomato paste, salt, and stock stirring until well combined. Cover and cook on high for 3-4 hours, or low for 5-6, or until the squash is tender. Do not uncover during this time.
• Add the coconut milk or cream and red wine vinegar. Using an immersion blender, blend until very smooth and creamy. Alternatively, working in batches, ladle the soup into a blender. Blend on high until smooth, then return to the pot.
• Taste and add additional salt or vinegar if desired.

Course: dinner, Main Course, Soup

Cuisine: American, Mediterranean

Nutrition Information:

Serving: 1 (of 4), Calories: 300kcal, Carbohydrates: 43g, Protein: 9g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 670mg, Potassium: 1498mg, Fiber: 8g, Sugar: 7g, Vitamin A: 30759IU, Vitamin C: 114mg, Calcium: 203mg, Iron: 5mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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