Roasted Red Pepper & Squash Soup
An easy, creamy veggie based soup, this Roasted Red Pepper & Squash Soup is perfect for chilly nights. A few ingredients make it vegan, paleo, dairy free, and Whole30 compliant.
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 cups
- 1 medium carnival squash, raw, cut in half, and deseeded (about 600 grams)
- 2 medium red peppers (400 grams)
- 2 cups vegetable broth
- 1 teaspoon fresh ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- salt and pepper, to taste
Preheat oven to 375 degrees Fahrenheit. Place squash flesh side down on a baking sheet and roast for 20 minutes.
Add peppers and roast for 35 more minutes. Turn off 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. Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, and spices to a Vitamix or high powdered blender. Blend until smooth, about 2-3 minutes.
Serving: 2g | Calories: 174kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Fiber: 8g | Sugar: 20g