Fire Roasted Pepper and Butternut Squash Soup

Fire Roasted Pepper and Butternut Squash Soup

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Step 1

Drizzle avocado on the bottom of a slow cooker.

Step 2

Add in all ingredients except for the coconut milk and pepitas.

Step 3

Give everything a good toss to thoroughly combine.


Step 4

Slow cooking on high for 4-6 hours.

Step 5

Once vegetables are tender, add in the coconut milk.

Step 6

Use an immersion blender and blend until you achieve a thick, creamy texture.

Step 7

Serve hot and garnish with pepitas,



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  • 1 can of La Costeña Fired Roasted Sliced Peppers Toreados Roasted peppers
  • 1 3 lb butternut squash, cubed
  • 1 white onion, chopped
  • 3 large carrots, chopped
  • 2 tbsp minced garlic
  • 4 cups chicken stock
  • 2 tbsp avocado oil
  • 1 can coconut milk

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Mexico Rico
Mexico Rico