Easy Butternut Squash + Roasted Red Pepper Soup
Ingredients
The soup
-
1
small
butternut squash, peeled and seeds removed then chopped into cubes
-
4
pieces
red bell peppers, top and seeds removed and sliced into strips
-
1
piece
onion, peeled and chopped
-
2
tbsp
avocado oil
-
2
tbsp
fresh oregano, leaves removed from stems
-
1
tsp
sea salt
-
½
tsp
ground black pepper
-
1
tbsp
tomato paste
-
1
tsp
hot sauce
-
3
cups
bone broth (or vegetable stock for Vegan)
-
½
cup
coconut milk (plus more for topping if desired)
Optional toppings
-
to taste
Fresh oregano
-
to taste
Chopped bacon (not Vegan)
-
to taste
Chopped nuts or seeds
-
to taste
Parmesan cheese (not Vegan, Paleo or Whole30)
-
to taste
Italian meatballs
Instructions
- Preheat the oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
- Prepare the butternut squash, bell peppers, and onion as noted, and place them on the lined baking sheet.
- Drizzle the veggie mixture with avocado oil and season with salt and pepper.
- Roast in the oven for about 20-25 minutes, until the squash is tender and the bell peppers start to blister.
- Remove from the oven and transfer the veggies to a high powered blender.
- Add oregano, tomato paste, hot sauce, and bone broth to the blender.
- Blend on high until creamy, then stir in the coconut milk.
- Taste and adjust seasoning with salt and pepper if needed, then serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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