Roasted Red Pepper & Squash Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Carnival squash, medium
  • 1/2 tsp Garlic powder
  • 1 tsp Ginger, fresh

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 2 Red peppers (400g, medium
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on eatthegains.com

Description

Ingredients

• 1 medium carnival squash (about 600g raw), cut in half and deseeded
• 2 medium red peppers (400g)
• 2 cups vegetable broth
• 1 teaspoon fresh ginger
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• salt and pepper, to taste

Directions

• 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.
• Enjoy!

Nutrition