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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!
Servings 8 servings
- 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