Butternut Squash and Red Pepper Soup
This easy butternut squash and red pepper soup blends roasted peppers and coconut milk into a creamy meal, 25-minutes stove or slow cooker!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at realfoodwholelife.com.
Cooking tools:
- Immersion blender
- Blender
- Slow cooker
- Dutch oven
- Pot
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Spoon
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- 2 garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- 8 cups chopped butternut squash (about 1 ½ pounds)
- 16 ounces jar roasted red peppers, drained and roughly chopped
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 3 cups vegetable stock (or chicken stock if not vegetarian)
- ¾ cup coconut milk (or heavy cream if not vegan)
- 1 teaspoon red wine vinegar
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