Roasted Butternut Squash and Red Pepper Soup

Ingredients

• Squash

  Winter, butternut, frozen, cooked, boiled, with salt

  2 cup, mashed or 480g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Garlic

  Raw

  100g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ½ cup or 360g

• Miso

  1 tbsp or 17g

Directions

1. Preheat the oven to 400F and line a baking sheet. Add the butternut squash, bell peppers, garlic, shallot and spices to the sheet pan, with 1 to 2 tablespoons of olive oil, if desired.
2. Roast for 40 minutes, until both the squash and bell pepper are cooked through. When safe to handle, transfer to a high speed blender with the soy milk and miso paste, and combine until smooth.
3. Enjoy immediately with bread or a vegan grilled cheese.
4. Source: plantyou.com/roasted-butternut-squash-and-red-pepper-soup/

Similar Foods

• Roasted Butternut Squash & Bacon Soup
• Roasted Red Bell Pepper and Cauliflower Soup
• Roasted Red Pepper and Tomato Soup
• Roasted Red Pepper and Tofu Cauliflower
• Roasted Feta with Olives and Red Peppers
• Roasted Butternut Squash, Beans and Barley Bowl