Butternut Squash Soup with Roasted Red Pepper

WHOLE30

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From the simple preparation to the over-the-top delicious flavor, it’s a new go-to for holiday dinners.

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WHAT YOU NEED:

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ONE

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TWO

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Add the roasted butternut squash and red peppers to the soup pot, along with the vegetable broth. Bring to a simmer and allow to cook for about 10 minutes.

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Add half of the soup mixture and the cashews to a blender, and process until very smooth and creamy.

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Season the soup with cayenne pepper, and additional salt and pepper, to taste.

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TAP FOR RECIPE

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OTHER RECIPES

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