This simple, vibrant soup will have you feeling warm, cozy and full. This delicious soup is creamy, full of flavour, and will work great as a Thanksgiving appetizer and could be paired with the Stuffing Muffins that I posted!
Recipe Below
Recipe
Ingredients
1 butternut squash
2 red peppers
1 and 1/2 cups of coconut milk
2 cloves garlic, crushed
1 tsp salt
1/2 tsp pepper
1/2 tsp dried oregano
optional: 1 tsp paprika
Instructions
Preheat oven to 380. Slice butternut squash length wise, the again horizontally till you have 4 pieces. Place squash pieces inside side down onto a baking tray and bake for 25 mins.
Slice red peppers in half and remove the seeds. Add peppers to baking tray and continue baking the peppers and squash for another 30 mins.
Let squash and peppers cool. Remove the skin off the peppers and place into a blender. Scoop out flesh of butternut squash and place it into the blender. *blend it a bit at a time*
Gradually add in coconut milk between adding in remaining squash. Add in salt, pepper, oregano, and pepper. Blend until creamy consistency is formed.
Pour soup into a saucepan to quickly heat before eating. Enjoy!
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