Are you a fan of smoky, fall flavors? Snuggle up to this cozy bowl of smoked butternut squash and red pepper soup! With its unique and delicious flavor combination, this simple yet sophisticated meal will bring comfort to your dinner table. Not only is it full of wholesome ingredients, but it’s also easy to make – all you need is a smoker, pellet grill, or a campfire if you really want to get ambitious! It can be enjoyed as an appetizer or even as the main course for your next outdoor family gathering. So gather your loved ones and whip out the smoker because you’re about to celebrate with this amazing smoked butternut squash and red pepper soup!

I absolutely love soups when I’m eating outdoors. They’re warm, satisfying, and so convenient to prepare in advance. Plus, they’re a brilliant way to use up any leftovers you have lying around.

Ingredients

Butternut Squash
Red Bell Peppers
Avocado Oil
Leek
Garlic
Vegetable Stock
Aji Amarillo Paste
Coconut Cream
Salt and Pepper

This amazing recipe for Butternut Squash and Red Pepper Soup is just perfect for the early autumn season. I’m all about cooking with ingredients from my own garden, and right now is the ideal time to enjoy the last of the summer peppers and the first harvest of fall squash.

FAQs for Smoked Butternut Squash and Red Pepper Soup

What is the best way to make this soup at camp?
So, your campsite probably won’t have a pellet grill or blender ready for you. But don’t worry, you can still enjoy this amazing soup with a little prep! Here’s what you need to do… Back at home, follow steps 1-3 of the recipe below. But remember, don’t add the coconut cream to the blender just yet. If you plan on freezing the soup for later, now’s the time to do it! Then, when you’re at camp, all you need to do is thaw the soup base, mix in the coconut cream, and heat it up again. Easy peasy!
Is this recipe vegan? What about paleo?
Yes! This soup recipe is already vegan, paleo, and Whole 30. No need to make adjustments. However, I like to serve my soup with a slice of toast or crusty French bread that may not meet your dietary preferences.
Can I use a different type of squash for this soup?
Absolutely. Any type of winter squash – acorn squash, kabocha squash, or even a sugar pumpkin would work well.
If I do not have a smoker or pellet grill, what is the best way to cook my squash and peppers?
You can cook the squash and peppers in your oven if you are at home. As you will not get the smokey flavor from the oven, you can up the temperature and shorten the cooking time. Try roasting the squash and peppers at 400 degrees for 25-30 minutes.
What is Aji Amarillo paste, and where can you find it?
Aji Amarillo paste is a concentrate of Peruvian yellow chilis. I have never seen the peppers for sale in the States, but the paste is widely available at local markets and online retailers, including Amazon.com. This ingredient adds both acidity and spice to the soup, which compliments the sweetness of the squash.

With its creamy texture and blend of sweet and smoky flavors, Smoked Butternut Squash and Red Pepper Soup is definitely a favorite in our house. You won’t be disappointed if you give it a try! Plus, the recipe is super easy to follow, so even the beginner cook can make it on their pellet grill.

So make your evening extra special with this comforting bowl of soup – your friends and family will thank you! If you end up making it, feel free to post a photo on Instagram with #bewildeats so everyone can check out your tasty creation!

4.80 from 5 votes