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.
Servings: 4 servings
Calories: 367kcal
Equipment
Ingredients
- 1 butternut squash peeled and cubbed
- 3 red bell peppers sliced into strips
- 1 onion peeled and chopped
- 1 leek washed and sliced
- 2 tablespoons avocado oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregeno
- 1 teaspoon kosher salt
- ½ teaspoon black pepper cracked
- 4 cups beef, chicken, or veggie broth
- 1 can coconut milk full-fat
- 1 tablespoon sherry vinegar
Toppings
- pepita seeds
- frizzled leeks fried leeks
- sour cream
- paprika
Instructions
- 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!
Notes
- 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.
Nutrition
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