butternut squash & red pepper soup

reader reviews

“This soup is so easy to prep, and I make it to have for my lunches. Thanks for a delicious, nutritious soup to warm our souls during cold days! - Sherri Ann

key ingredients:

olive oil red pepper flakes garlic smoked paprika butternut squash roasted red peppers tomato paste chicken or vegetable broth salt coconut milk or cream red wine vinegar

about this recipe

gluten-free made on the stovetop or slow cooker

This easy butternut squash and red pepper soup recipe is smooth, creamy, and can be made with minimal ingredients using simple pantry ingredients and is ready in under 30 minutes. Includes stovetop and slow cooker instructions to keep your options open on busy weeknights!

STEP 1:

Heat the olive oil over medium low heat Add the red pepper flakes, garlic, and smoked paprika. Cook, stirring constantly.

STEP 2:

Turn the heat to medium high, add the butternut squash, roasted red peppers, and tomato paste. Cook, stirring constantly.

STEP 3:

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.

STEP 4:

Add the coconut milk or cream and red wine vinegar. Using an immersion blender or blender, blend until very smooth and creamy.

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