Butternut Squash and Red Pepper Soup

Makes 10 one-cup servings

  • 1 Tbs coconut oil
  • 1 large white onion (16 ounces)
  • 4 cloves garlic
  • 1 medium butternut squash (44 ounces)
  • 3 medium red peppers (14 ounces)
  • 4 cups chicken broth
  • Dashes of salt and red pepper flakes to taste
  • Dash of black pepper
  1. Coarsely chop the onion.
  2. Peel, smash, and mince the garlic cloves.
  3. Seed the peppers and cut into chunks.
  4. Peel and seed the squash and then cut  into 1" cubes.
  5. Melt the coconut oil in a large soup pot over MEDIUM heat. 
  6. Add the onion and garlic, and cook, stirring occasionally until softened, about 5-10 minutes. 
  7. Add squash cubes and red pepper chunks and then pour in broth. 
  8. Cover and increase heat to HIGH until the broth comes to a boil. 
  9. Reduce heat to LOW and gently simmer stirring occasionally, until squash and peppers are very tender, about 40 – 45  minutes. 
  10. Remove from heat and let cool.
  11. Blend cooled soup with hand/immersion blender until as smooth as  you like. 
  12. Taste and season with salt and red pepper flakes.
  13. Reheat before serving.
  14. Garnish with freshly ground black pepper.