• Butternut Squash • Onion • Red Bell Peppers • Garlic Cloves • Olive Oil • Paprika • Cinnamon • Crushed Red Pepper Flakes • Broth • Coconut Milk Optional Garnish • Parmesan • Parsley • Bacon • Spice • Pumpkin Seeds • Microgreens
Add butternut squash, bell peppers, onion, and garlic to a prepared baking sheet. Drizzle with olive oil and spices and roast for 40 minutes.
Cool for 5 minutes, then add all the vegetables to a blender with broth and coconut milk. Blend until smooth and creamy.
Transfer to a Dutch oven, then simmer at medium low heat on the stovetop for 15 minutes while stirring occasionally. Serve hot, topped with your favorite garnishes.
ENJOY!