Butternut Squash and Red Pepper Soup (Coconut Milk)
This easy butternut squash and red pepper soup blends roasted peppers and coconut milk into a velvety, dairy-free bowl, stove or slow cooker.
Equipment
- Slow Cooker optional
- Immersion Blender optional
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
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.
Nutrition
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
