Butternut Squash And Red Pepper Soup With Coconut Milk

Butternut Squash And Red Pepper Soup With Coconut Milk – This easy Butternut Squash & Red Pepper Soup is creamy, comforting, and full of flavor. It is also gluten-free, dairy-free, vegetarian and vegan.

As the weather starts to change and the days get colder, my butternut squash and red pepper soup is the perfect winter warming meal. This comforting bowl of soup is full of vegetables with a sweet and mild flavor that kids will love.

Butternut Squash And Red Pepper Soup With Coconut Milk

Simple soups like this are a regular part of my family’s meal plans throughout the year. This is a great way to increase vegetable intake for everyone in the family.

Butternut Squash Soup With Coconut Milk And Ginger Recipe

This Red Pepper and Zucchini Soup is quick, easy and nutritious, making it an ideal lunch or light dinner any day of the week.

Butternut Squash – I used butternut squash because it is available in most stores. You can also substitute pumpkin or another type of squash.

Red Pepper – I used red pepper, but yellow or orange bell pepper will work here too. I do not recommend green for this soup because it is quite bitter. You can also substitute diced red pepper for convenience.

Best Butternut Squash Soup Recipe

Coconut milk – I use full fat coconut milk because it adds a nice flavor and texture to the soup. But for a lighter option, you can use low-fat coconut milk.

Soup – this soup is made with vegetable stock, but you can use chicken stock as long as you don’t make the soup vegan or vegetarian. Be sure to use gluten-free broth or stock for gluten-free broth.

Add zucchini, minced garlic and vegetable stock, season with sea salt and pepper and bring to a boil.

Easy Butternut Squash Soup {healthy}

Cook for about 30 minutes or until the vegetables are soft, then remove the pan from the heat.

Reserve a few tablespoons of coconut milk for garnish, then add the rest of the bowl to the soup.

Blend the soup thoroughly in a blender or with a stick blender until completely smooth. This will take 1-2 minutes.

Crockpot Butternut Squash Soup With Coconut Milk

Bring the soup back to a boil in the pan. Taste and taste again if necessary. If the soup is thicker than you like, add a little more stock.

After heating the pan, add coconut milk and some sunflower seeds on top.

This recipe will serve 4-6 people depending on the portion size. There are 6 for a lunch option, a main course for dinner or 4 to serve those with a bigger appetite.

Butternut Squash Soup With Coconut Milk

You can eat the skin of the pumpkin, if you roast it in the oven, it is chewy and full of nutrients, including fiber and vitamin A.

But for this soup, I prefer to peel the squash first because it is very hard in this creamy soup.

First, make sure you have a sharp knife and cut the top and bottom of the pumpkin, this will help strengthen the pumpkin.

Roasted Butternut Squash Lentil Soup

Then put the flat base on a board and using a vegetable peeler or sharp knife, remove the skin from the pumpkin, working in low strokes.

If you want to continue, use ready-made vegetables. You can buy chopped onions and zucchini at most supermarkets. If you don’t have fresh chilies, roasted red chilies are also good for this soup.

I combined butternut squash with red peppers in this delicious soup, but you can add any other vegetables you like, like parsley, carrots, or sweet potatoes.

Creamy Butternut Squash And Red Pepper Soup With Coconut Milk

You can add some curry powder or red pepper flakes to make a spicy pumpkin and red pepper soup. A sprinkling of cumin seeds on top also works.

Thai curry paste is an easy ​​​​​​​​​way to add flavor to a soup, if you are serving vegan or vegetarian dishes, make sure you use vegan curry paste.

Herbs add a nice freshness to any soup, so garnish with chopped parsley, basil or fresh thyme leaves.

Spicy Butternut Squash & Coconut Soup — Bit Spicy

Sunflower or pumpkin seeds are a good garnish, sprinkled on the soup before serving. If you want to increase the nutty flavor, toast the seeds first in a dry, non-stick pan.

If you have time and desire, you can roast the vegetables before cooking the soup, but it is not necessary. You’ll still get great flavor if you make it in the oven.

The soup is a good choice for lunch or a light dinner. There is so much flavor in this soup that I like to keep it simple and serve it with crusty bread or crackers.

Roasted Red Pepper Coconut Milk Butternut Squash Soup

In terms of garnish, I poured a little extra coconut milk into this soup. It is also delicious with a little sour cream or heavy cream.

Red pepper soup is a great side dish. After cooking, cool the soup and store in the refrigerator for 3 days in a container. Reheat the soup in a pot on the stove over low heat and slowly heat until it boils.

The soup freezes well, so I like to make a double batch, enjoy today and freeze the rest for another day.

Butternut Squash And Red Pepper Soup

Once the soup is cooked, cool completely and store in an airtight container. Freeze the soup for up to 3 months, and when ready to enjoy, thaw the soup and place it in a saucepan to gently reheat before serving.

I would love to know what you think of this recipe! I would really appreciate it if you could scroll to the bottom of the page and leave a star rating and comment.

Don’t forget to head over to Facebook and Instagram and be sure to follow me so you can join the conversation. And don’t forget to pin this recipe on Pinterest too!

Roasted Red Pepper & Squash Soup — Melissa Hemsley

Calories: 200 kcal Carbohydrates: 22 g Protein: 3 g Fat: 13 g Saturated fat: 8 g Polyunsaturated fat: 1 g Monounsaturated fat: 4 g Sodium: 640 mg Potassium: 638 mg Fiber: 4 g Sugar: 7 g 14100 IU Vitamin C: 96 mg Calcium: 73 mg Iron: 2 mg

Nutritional information is provided as a courtesy only and should be considered an estimate and not a guarantee. Ingredients may vary and Family Food Kitchen cannot guarantee the accuracy of this information. This delicious creamy butternut squash and red pepper soup is easy to make with a roasting pan and a good blender. Canned coconut milk adds a lot of richness to this dairy-free soup.

Butternut squash is definitely one of my favorite winter vegetables. With a sweet, nutty flavor similar to pumpkin – you can’t help but love it! Red peppers are great in this easy pumpkin and red pepper soup. Roasting really brings out all the natural sweetness of the squash, peppers, and onions, making this winter recipe approachable.

Easy Roasted Butternut Squash Soup

Besides using it in soups like this vegan roasted butternut squash soup, I also enjoy pumpkin in other dishes like this pea and pumpkin curry, as well as this winter kale salad. In fact, butternut is a great addition to many dishes!

Looking for healthier vegan soup recipes made by a plant-based dietitian? Check out my 15+ Healthy Vegan Soup Recipes!

Step One: Preheat the oven to 400 degrees Fahrenheit. Add the diced butter, red pepper, onion, garlic and thyme to the baking dish. Drizzle with olive oil and cover.

Thai Spiced Roasted Butternut Squash Soup

Step Two: Roast the vegetables until fork-tender and lightly browned on the edges – about 40-45 minutes. (I usually check at 35 minutes to make sure it’s not browning too much.)

Step Three: Transfer the roasted vegetables from the baking sheet to a high-powered blender and add the stock and coconut milk. Blend until smooth. *If you have an immersion blender, simply add the broth and coconut milk to the large pot with the roasted vegetables and blend. Taste and season with balsamic vinegar, salt and pepper.

To add a texture to this creamy soup, top with some crunchy croutons or crackers (my favorite is pretzel crackers). On the side, serve with a delicious sandwich like this tofu egg salad or a wrap like this tempeh wrap with peanut sauce. You can also pair it with a salad – here are some of my favorites: Vegan Kale Caesar Salad, White Bean Pesto Salad, and Pear Arugula Salad.

Butternut Squash & Red Pepper Soup

Yes! This creamy butternut squash soup freezes well. Just allow the soup to cool to room temperature before transferring to an airtight container for the freezer. Stores in the freezer for up to 3 months. Transfer to the refrigerator overnight before reheating in the microwave or oven to thaw.

If you want to reduce the preparation time, you can boil or steam cubed squash, which only takes 10 minutes compared to 40 minutes of grilling. However, roasting the pumpkin brings out the sweetness and gives this simple soup a richer/better flavor.

Both are full of vitamins A and C, but the sweet potato

Easy Butternut Squash Soup With Sweet Potato

Location:

Share :