Roasted Butternut Squash and Red Pepper Soup
Roasted butternut squash and red pepper soup are a fall favorite! Roasting brings out the natural sweetness in the veggies making the soup extra delicious.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner, Soup
Cuisine: American
Servings: 4 servings
Calories: 367kcal
Toppings
- pepita seeds
- frizzled leeks fried leeks
- sour cream
- paprika
Preheat oven to 400° F and line a baking tray with parchment paper.
Prepare butternut squash and red bell peppers. Place them on the baking tray, and drizzle vegetables with avocado oil, salt, and pepper.
Roast in the oven for 25 minutes or until the butternut squash is soft.
In a large dutch oven, cook onions and leeks in 1 tablespoon of avocado oil for 2 minutes. Add roasted veggies, dried herbs, tomato paste, and broth. Bring soup up to a simmer and cook for 10 minutes.
Transfer soup to a high-speed blender and blend until smooth. Pour soup back into dutch oven and pour in coconut milk, sherry vinegar, salt, and pepper.
Garnish soup with your favorite toppings. Toasted pepita seeds, fried leeks, and smoked paprika are my favorite!
- How to make frizzled leeks: Heat 2 cups of avocado oil in a medium-sized saucepan to the temperature of 350°F. Cut leeks into 2-inch long thin strips and fry until golden brown. Transfer to a paper-towel-lined plate to cool.
- You can blend butternut squash soup in a high-speed blender or with an immersion blender.
Calories: 367kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 987mg | Potassium: 1004mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20460IU | Vitamin C: 58mg | Calcium: 150mg | Iron: 6mg