Butternut Squash And Red Pepper Soup In Soup Maker

This Butternut Squash and Red Pepper Soup in Soup Maker is a creamy and smoky recipe, which includes roasted vegetables and coconut milk. It’s a healthy twist on the classic, ready in about 1 hour and 30 minutes.

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Butternut Squash And Red Pepper Soup In Soup Maker Ingredients

• 1 small butternut squash, peeled and cubed (approx. 6 cups)
• 3 medium-large red bell peppers, cored and quartered
• 3–4 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 cup full-fat coconut milk
• 1/2 teaspoon ground ginger
• 1.5 teaspoons smoked paprika
• Salt and pepper, to taste
• Optional garnish: fresh herbs, microgreens, pumpkin seeds, sunflower seeds
• Optional: squeeze of lime juice

How To Make Butternut Squash And Red Pepper Soup In Soup Maker

1. Roast the vegetables: Preheat oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, flipping halfway. Toss red peppers and garlic with 1 tbsp olive oil, salt, and pepper on a separate sheet and roast for 20 minutes.
2. Load the soup maker: Once roasted, transfer the squash, red peppers, and garlic to the soup maker. Add in hot vegetable broth, coconut milk, ground ginger, and smoked paprika. Do not exceed your soup maker’s maximum fill line.
3. Cook the soup: Select the “smooth” setting and let the soup maker complete its cycle (usually 25–30 minutes).
4. Taste and adjust: Once done, season with additional salt and pepper if needed. Add a squeeze of lime juice for brightness, if desired.
5. Serve and garnish: Ladle into bowls and garnish with fresh herbs, seeds, or microgreens.

Recipe Tips

• Can I skip roasting?
  Roasting adds depth, but you can use raw veggies for quicker prep — soup will be milder in flavor.
• Can I use light coconut milk?
  Yes, though full-fat gives a creamier texture.
• What if my soup is too thick?
  Add a splash of warm broth or coconut milk after blending.
• Can I blend it outside the soup maker?
  Yes, cook in the soup maker on chunky mode, then transfer to a blender or use an immersion blender.
• Add protein?
  Serve with chickpeas or lentils stirred in for a protein boost.

What To Serve With Butternut Red Pepper Soup

This bold and comforting soup pairs well with:

• Crusty sourdough or garlic bread
• Grilled cheese sandwich
• Quinoa salad or couscous
• Roasted chickpeas
• A dollop of coconut yogurt

How To Store Butternut Red Pepper Soup

Refrigerate:
Store in an airtight container for up to 4 days.

Freeze:
Cool completely, then freeze in portions for up to 3 months. Thaw overnight and stir well when reheating.

Butternut Red Pepper Soup Nutrition Facts

• Calories: ~200 kcal
• Carbohydrates: ~20g
• Protein: ~3g
• Fat: ~13g
• Fiber: ~4g
• Sugar: ~6g
• Sodium: ~400mg

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Do I have to roast the vegetables?
Roasting enhances flavor, but it’s optional if short on time.

Can I make this spicy?
Yes, add chili flakes or a bit of cayenne.

Is this soup vegan?
Yes, all ingredients are plant-based.

Can I double the recipe?
Yes, in batches—don’t overfill your soup maker.

What herbs go best as garnish?
Parsley, cilantro, basil, or thyme all work well.

Try More Recipes:

• Butternut Squash And Lentil Soup In Soup Maker
• Brussels Sprout Soup In Soup Maker
• Broccoli Cheese Soup In Soup Maker