Coconut Butternut Red Pepper Soup

$- 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 large red bell peppers, seeds removed and chopped into bite-sized pieces - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 can (400 ml) of creamy coconut milk - 4 cups vegetable broth, low-sodium recommended - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh ginger, finely grated - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - Fresh cilantro leaves, for garnish (optional) - Soup pot - Immersion blender or countertop blender When I make this soup, I love how simple the ingredients are. But each one packs a punch. The butternut squash gives a creamy texture and sweetness. The red bell peppers add a vibrant color and flavor. You need onion and garlic to build that tasty base. Ginger brightens the soup with its warmth. Coconut milk makes it rich and smooth. I recommend low-sodium vegetable broth for a balanced taste. To create this dish, you will need a good soup pot. An immersion blender helps you achieve a smooth texture right in the pot. If you prefer a countertop blender, that works too. Just be careful with hot soup. Gather all these ingredients, and you're ready to make a delicious bowl of Coconut Butternut Red Pepper Soup! {{ingredient_image_2}} 1. Start by warming 2 tablespoons of extra virgin olive oil in your large soup pot over medium heat. It should shimmer but not smoke. 2. Add 1 medium onion, finely diced. Sauté it for about 5 minutes. The onion should become soft and clear. 3. Next, stir in 2 cloves of minced garlic and 1 tablespoon of finely grated fresh ginger. Cook this mix for 1 minute until it smells great. Be careful not to let the garlic brown. 4. Now, add 2 large chopped red bell peppers. Toss in the diced butternut squash, too. Mix everything well and let it cook for 5 to 7 minutes. Stir often so the veggies get tender. 5. Sprinkle 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika over the vegetables. Stir for about 1 minute. This helps release the spices' flavors. 6. Carefully pour in 4 cups of low-sodium vegetable broth. Turn up the heat until it starts to boil. Once boiling, lower the heat. Let it simmer uncovered for 20 to 25 minutes. The butternut squash should be fork-tender. 7. After the veggies are soft, use an immersion blender. Blend until your soup is smooth and creamy. If you prefer, you can use a countertop blender. Just be careful with the hot soup! 8. Return the blended soup to the pot if you used a blender. Stir in 1 can of creamy coconut milk. Warm it over low heat. Season with sea salt and freshly cracked pepper to taste. 9. When ready to serve, ladle the soup into bowls. You can add a garnish of fresh cilantro leaves if you like. Serve hot for the best flavor! To make your soup smooth, you can use either an immersion blender or a countertop blender. An immersion blender is great for blending in the pot. It’s easy and keeps the mess down. Just blend until smooth. If you use a countertop blender, let the soup cool a bit first. Blend it in small batches. Remember, hot soup can splatter! Both methods work well, but the immersion blender is quicker. Want to amp up the taste? You can add more spices or herbs. A pinch of cayenne can add heat. Thyme or basil can bring fresh notes. You might also try a dash of lemon juice for brightness. Each addition changes the flavor in fun ways. Feel free to experiment and find your favorite mix! Garnishing your soup adds flair. Fresh cilantro leaves give a pop of color and taste. You can also drizzle coconut milk on top for creaminess. A sprinkle of smoked paprika adds a nice touch, too. Serve it hot, and enjoy the vibrant flavors! Pro Tips Use Fresh Ingredients: Fresh butternut squash and red peppers will give the soup the best flavor and texture. If possible, choose organic produce for optimal taste. Adjusting Consistency: If you prefer a thicker soup, use less vegetable broth. For a thinner soup, simply add more broth or coconut milk until you reach your desired consistency. Flavor Enhancements: Experiment with additional spices like coriander or chili powder to elevate the soup’s flavor profile. A squeeze of lime juice just before serving can also add a delightful bright note. Storage Tips: This soup stores well in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely before transferring to freezer-safe containers, where it can last up to 3 months. {{image_4}} You can switch coconut milk for other options. Almond milk adds a nutty flavor. Cashew cream creates a rich texture. If you want a lighter soup, use low-fat milk. For squash, you can try pumpkin or acorn squash. Both have a sweet taste. They will change the soup's color but keep it delicious. You can create your own spice blends. For a kick, add red pepper flakes or cayenne. For warmth, try curry powder or turmeric. Each blend gives a new flavor twist. Mixing in herbs like thyme or basil can also change the taste. Experiment with what you enjoy most. This soup is already vegan and gluten-free. Just make sure your vegetable broth is free from animal products. Always check labels for gluten in broth. Enjoy the soup guilt-free while keeping it plant-based. To store your Coconut Butternut Red Pepper Soup, let it cool first. Once cooled, transfer it to an airtight container. This will keep the soup fresh in the fridge for up to 5 days. Make sure to label the container with the date. If you want to save some for later, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top, as it will expand when frozen. The soup can last up to 3 months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. When it's time to enjoy your soup again, reheat it gently on the stove. Pour the soup into a pot and warm it over low heat, stirring often. You can also use the microwave. Just heat it in short bursts, stirring in between, until it's hot. Avoid boiling the soup to keep it smooth and creamy. You can create a full meal by adding: - Crusty bread for dipping - A fresh green salad for crunch - Grilled cheese sandwiches for warmth - Roasted veggies for extra flavor These sides will complement the soup’s creamy and rich taste. Each bite will be a delight. To kick up the heat, try these ideas: - Add chopped fresh chili peppers - Mix in red pepper flakes - Stir in a dash of cayenne pepper - Use a spicy vegetable broth Each option adds warmth without losing the soup's flavor. Adjust the spice to fit your taste. Yes, frozen veggies can work well. Here’s how: - Thaw them before adding to the pot - Reduce cooking time by a few minutes - Check for tenderness as you cook Frozen vegetables can save time and still taste great. Enjoy the ease of using what you have on hand. This blog post guides you through making a delicious Coconut Butternut Red Pepper Soup. We covered key ingredients like squash, bell peppers, and spices. You learned cooking methods, blending tips, and storage info. There are ways to adjust flavors and textures, too. In essence, this soup is flexible and easy. Enjoy experimenting with different ingredients and spices. You'll create a tasty dish that fits your taste. Now, grab your tools and start cooking!$

Coconut Butternut Red Pepper Soup

A creamy and flavorful soup made with butternut squash, red bell peppers, and coconut milk.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and diced into 1-inch cubes
2 large red bell peppers, seeds removed and chopped into bite-sized pieces
1 medium onion, finely diced
2 cloves garlic, minced
1 can creamy coconut milk (400 ml)
4 cups vegetable broth, low-sodium recommended
2 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, finely grated
1 teaspoon ground cumin
1 teaspoon smoked paprika
to taste sea salt and freshly cracked black pepper
for garnish fresh cilantro leaves, optional

Instructions

In a large soup pot, warm the olive oil over medium heat until shimmering. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and tender, stirring occasionally to prevent sticking.
Stir in the minced garlic and grated ginger, sautéing for an additional minute until fragrant, making sure not to let the garlic brown.
Add the chopped red bell peppers and cubed butternut squash to the pot, combining everything thoroughly. Continue cooking for another 5-7 minutes, stirring occasionally to let the vegetables soften slightly.
Sprinkle the ground cumin and smoked paprika over the vegetables, stirring to evenly coat them with the spices. Allow them to cook for an extra minute to release their fragrant oils.
Carefully pour in the vegetable broth, raising the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the butternut squash is fork-tender.
Once the vegetables are cooked through, use an immersion blender to blend the soup until it reaches a smooth and creamy consistency. Alternatively, for a velvety texture, transfer the soup into a countertop blender in small batches. Be cautious of the hot liquid!
Return the blended soup to the pot (if using a blender) and stir in the coconut milk. Warm the soup over low heat, seasoning with sea salt and freshly cracked pepper to taste.
Ladle the soup into bowls and, for a vibrant finishing touch, garnish with fresh cilantro leaves if desired. Serve immediately while hot.

Notes

Drizzle a swirl of extra coconut milk on top of each bowl for an elegant touch, and consider adding a sprinkle of paprika or a few more cilantro leaves for color contrast.

Keyword butternut squash, coconut, soup, vegan