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Easy Butternut Squash + Roasted Red Pepper Soup
4.73
from
11
ratings
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
Author:
Erica Winn
This dairy-free soup is made with roasted butternut squash and red bell pepper. You just need a sheet pan and a high powered blender.
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Equipment
Blender
Ingredients
1
small butternut squash, peeled and seeds removed then chopped into cubes
4
red bell peppers, top and seeds removed and sliced into strips
1
onion, peeled and chopped
2
tbsp
avocado oil
2
tbsp
fresh oregano, leaves removed from stems
1
tsp
sea salt
1/2
tsp
ground black pepper
1
tbsp
tomato paste
1
tsp
hot sauce
3
cups
bone broth
(or vegetable stock for Vegan)
1/2
cup
coconut milk
(plus more for topping if desired. can also use another non-dairy milk of choice.)
Optional toppings:
Fresh oregano
Chopped bacon
(not Vegan)
Chopped nuts or seeds
Parmesan cheese
(not Vegan, Paleo or Whole30)
Italian meatballs
Instructions
Preheat oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
Prep butternut squash, bell peppers and onion as noted. Place on lined baking sheet.
Drizzle veggie mixture with avocado oil and season with salt and pepper.
Place in the oven to roast for about 20-25 minutes, until squash is tender and bell peppers start to blister. Be careful not to burn the veggie.
Remove from oven and transfer veggies to a high powered blender. Add in oregano, tomato paste, hot sauce and bone broth. Blend on high until creamy.
Stir in coconut milk. Taste and add any salt and pepper to taste. Serve with your favorite toppings.