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+ servings

Roasted Red Pepper Coconut Milk Butternut Squash Soup

Silky butternut squash and flavorful roasted red peppers are an incredibly combo in this creamy coconut milk butternut squash soup. - fast to throw together and vegan-friendly!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 122kcal


  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 3 cloves garlic, minced
  • 4 cups butternut squash, cubed into 1/2-in cubes
  • 4 cups vegetable broth (or chicken broth if non-vegetarian/vegan)
  • 1 bay leaf
  • 1 jar (12 oz) roasted red peppers, drained
  • 1/2 cup full-fat or light coconut milk
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste


  • In a Dutch oven or large high-walled saucepan, heat olive oil over medium-high heat until shimmery. Add onion and carrot to pan and saute 3-5 minutes until vegetables are just tender. Add garlic and saute 1 additional minute until fragrant.
  • Add butternut squash, vegetable broth, and bay leaf to pan and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and let simmer 20-25 minutes until butternut squash is tender, stirring soup occasionally.
  • Remove bay leaf from pan and discard. Add roasted red peppers to soup. Working in batches, transfer soup to a blender and blend on high speed until soup is completely smooth and creamy.
  • Pour soup back into pot and fold in coconut milk and parsley. Season soup with salt and pepper to taste. Keep soup warm until ready to serve. Enjoy!


Serving: 8oz | Calories: 122kcal | Carbohydrates: 14.5g | Protein: 4.2g | Fat: 6.2g | Saturated Fat: 3.6g | Sodium: 494mg | Potassium: 514mg | Fiber: 2.8g | Sugar: 5.2g | Calcium: 54mg | Iron: 1mg