Roasted Red Pepper and Butternut Squash Soup

Roasted Red Pepper and Butternut Squash Soup

18 mins
Serves 2
Serves

Directions

  1. 1.

    Toss butternut squash, red bell peppers, onion, garlic and spices in olive oil on a sheet pan.

  2. 2.

    Roast the vegetables in the oven.

  3. 3.

    Once roasted, add the vegetables to a blender with plant-based milk and blend until smooth.

  4. 4.

    Serve the soup warm.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

Ingredients

  • 1 package frozen butternut squash
  • 2 red bell pepper
  • 1 onion
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 cup plant-based milk
  • 1 pinch spices

Equipment

sheet pan blender

Tips

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