Roasted Red Pepper and Butternut Squash Soup
Directions
- 1Toss butternut squash, red bell peppers, onion, garlic and spices in olive oil on a sheet pan.
- 2Roast the vegetables in the oven.
- 3Once roasted, add the vegetables to a blender with plant-based milk and blend until smooth.
- 4Serve the soup warm.
Ingredients
- 1 package frozen butternut squash
- 2 red bell pepper
- 1 onion
- 1 head garlic
- 1 tablespoon olive oil
- 1 cup plant-based milk
- 1 pinch spices
Equipment
sheet panblender