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.
for topping: olive oil, fresh chopped parsley, black pepper...
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment papper and place squash flesh side down and roast for 20 minutes.
Add peppers and roast for 30-35 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, but it will be unnoticeable once blended. Remove 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!
If needed, warm up your broth while your squash and peppers roast. Or you can just leave it out on the counter to make sure it is room temperate and won't make the soup cold.