Butternut & Red Pepper Soup (w/ Coconut Milk)

Top down view of a white bowl filled with butternut squash and red pepper soup, with a striped napkin on the side.

Butternut & Red Pepper Soup (w/ Coconut Milk)

This easy butternut squash and red pepper soup recipe is so smooth, creamy, and is made with simple ingredients like butternut squash, jarred roasted red pepper, and coconut milk. Plus I've streamlined things by skipping any pre-roasting, so this creamy, dreamy soup comes together in under 30 minutes on the stovetop, or with no pre-browning in the slow cooker.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword butternut squash and red pepper soup, butternut squash soup, Crockpot, Slow Cooker

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 300

Author Robyn Conley Downs

Equipment

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 chicken stock or vegetable stock for vegetarian + vegan

To Add at the End

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

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.

Notes

Nutrition information calculated using low-sodium chicken stock and coconut milk.

For vegetarian and vegan, be sure to use vegetable stock.

Use coconut milk to keep this recipe dairy-free/vegan.

For more information, see the full blog post above.

Nutrition