This creamy roasted butternut squash and red pepper soup is made with coconut milk, ginger, and smoked paprika. It’s so easy to make, using only 10 healthy ingredients!
LET'S MAKE IT
canned coconut milk
Toss squash, red peppers, and garlic in olive oil, salt + pepper. Roast in oven for 30 mins.
Blend roasted vegetables and remaining ingredients until smooth + creamy!
Garnish as desired + serve hot. Enjoy!