Butternut Squash and Red Pepper Soup

Ingredients You'll Need - Butternut squash - Red bell peppers - Onion - Coconut milk - Vegetable broth - Garlic - Olive oil - Thyme - Salt and pepper

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Add oil, butternut squash, red pepper, onion, garlic, and thyme to a baking sheet and bake at 400 F until softened.

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Add roasted vegetables to blender pitcher with broth and coconut milk. Blend until smooth.

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Pour into bowls and garnish with croutons, fresh parsley, and red pepper flakes.

This soup is great when paired with grilled cheese or a salad for a yummy work from home lunch.

Visit dietitiandebbie.com for more delicious plant-based recipes!

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