About This Recipe
An easy and creamy veggie-based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it's vegan, paleo, dairy-free, and Whole30 compliant.
Ingredients
- 1 medium acorn squash, cut in half, and deseeded (about 830 grams)
- 2 medium red peppers (460 grams)
- 2 cups vegetable broth
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- salt and pepper, to taste
- for topping: olive oil, fresh chopped parsley, black pepper...
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.
- Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.
- Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.
- Top with optional toppings and enjoy!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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