Roasted Red Pepper and Butternut Squash Soup

Dinner, Lunch

This Roasted Red Pepper and Butternut Squash Soup is creamy and delicious, the perfect soup for a chilly wintry day.  The blended taste of the roasted red peppers and the butternut squash is full of flavor, and this soup has a slight kick because of the roasted garlic.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Roasted Red Pepper and Butternut Squash Soup

1 Medium butternut squash, (peeled and chopped into 1 inch cubes, you can also buy pre-cut)
2 to 3 Large red bell peppers, (cored and cut into quarters)
3 Cloves of garlic, peeled
2 Tablespoons of avocado oil
2 Cups of vegetable broth
1 Cup of coconut milk, full fat
1/2 Teaspoon of ground ginger
1/2 Teaspoon of smoked paprika
Himalayan salt and pepper
1 Teaspoon of Italian seasoning
Optional: Garnish with croutons, basil or sunflower seeds

-Preheat the oven to 400F.
-Peel and cut the butternut squash with a vegetable peeler and remove seeds and cut the squash into 1 inch cubes. Add the cubed squash on a baking sheet with parchment paper then cut the bell peppers into 4 quarters and add to the baking sheet with parchment paper. Also, add the garlic. (You can also spread the vegetables out over two trays). Toss in the remaining 1 tablespoon of olive oil, Himalayan salt and pepper. Transfer to the oven for 20 minutes, then toss halfway through. Then heat the vegetable broth in a medium size pot on stove top.
-Remove that squash, garlic and peppers from the oven and add them to a high speed blender. Then add the hot vegetable broth, coconut milk, ginger, Italian seasoning and smoked paprika. Season with Himalayan salt and pepper. Blend on high for a few minutes, until smooth. Once smooth, add the soup to a pot to heat again, (optional). Serve with toppings as desired and enjoy!


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