Roasted Red Pepper & Squash Soup

Name: Roasted Red Pepper & Squash Soup
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 1 medium acorn squash, cut in half, and deseeded (about 830 grams); 2 medium red peppers (460 grams); 2 cups vegetable broth; 1 teaspoon fresh grated ginger; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; salt and pepper, to taste; for topping: olive oil, fresh chopped parsley, black pepper...

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Prep Time: 5 minutes

Cook Time: 55 minutes

Total: 60 minutes

Servings: 6

acorn squash soup

Ingredients

Remove All · Remove Spices · Remove Staples

1 medium acorn squash, cut in half, and deseeded (about 830 grams)2 medium red peppers (460 grams)2 cups vegetable broth1 teaspoon fresh grated ginger1/2 teaspoon garlic powder1/2 teaspoon cuminsalt and pepper, to tastefor topping: olive oil, fresh chopped parsley, black pepper...

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Instructions

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Step 1

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.

Step 2

Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.

Step 3

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 the 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.

Step 4

Top with optional toppings and enjoy!