This Roasted Red Pepper and Butternut Squash Soup is creamy and delicious, the perfect soup for a chilly wintry day. The blended taste of the roasted red peppers and the butternut squash is full of flavor, and this soup has a slight kick because of the roasted garlic.
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Roasted Red Pepper and Butternut Squash Soup
1 Medium butternut squash, (peeled and chopped into 1 inch cubes, you can also buy pre-cut)
2 to 3 Large red bell peppers, (cored and cut into quarters)
3 Cloves of garlic, peeled
2 Tablespoons of avocado oil
2 Cups of vegetable broth
1 Cup of coconut milk, full fat
1/2 Teaspoon of ground ginger
1/2 Teaspoon of smoked paprika
Himalayan salt and pepper
1 Teaspoon of Italian seasoning
Optional: Garnish with croutons, basil or sunflower seeds
-Preheat the oven to 400F.
-Peel and cut the butternut squash with a vegetable peeler and remove seeds and cut the squash into 1 inch cubes. Add the cubed squash on a baking sheet with parchment paper then cut the bell peppers into 4 quarters and add to the baking sheet with parchment paper. Also, add the garlic. (You can also spread the vegetables out over two trays). Toss in the remaining 1 tablespoon of olive oil, Himalayan salt and pepper. Transfer to the oven for 20 minutes, then toss halfway through. Then heat the vegetable broth in a medium size pot on stove top.
-Remove that squash, garlic and peppers from the oven and add them to a high speed blender. Then add the hot vegetable broth, coconut milk, ginger, Italian seasoning and smoked paprika. Season with Himalayan salt and pepper. Blend on high for a few minutes, until smooth. Once smooth, add the soup to a pot to heat again, (optional). Serve with toppings as desired and enjoy!