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  • Writer's pictureSujata Kale-Banerjea

Butternut Squash and Pepper Soup


  • Butternut squash, peeled and diced

  • 1 red pepper and other coloured peppers (no green pepper)

  • 1 tomato

  • 1 shallot or onions

  • 2 garlic cloves

  • Salt

  • Black pepper or crushed red pepper

  • 1 tbsp coconut oil

  • 1 cup of vegetable broth

  • 1/4 cup coconut milk

  • More vegetable broth or water needed for the consistency you desire

  • Fresh curry leaves broken in pieces (optional or try other herbs like sage or thyme)


  1. Heat the oven to 375F, place all the veggies on a tray with the coconut oil and the seasonings and roast for 20-25 minutes or until the squash is tender.

  2. Add all the roasted veggies in a blender with 1 cup of vegetable broth, coconut milk and blend until smooth.

  3. Add more vegetable broth if needed to get desired consistency. Heat the soup in a pot, do not boil.

  4. Pour into a bowl and garnish with crushed pepper, broken curry leaves, or your choice of herbs and enjoy.

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