Roasted Red Pepper & Squash Soup

Ingredientes

2 shallots, peeled and halved (enough shallots that it’s the amount of a small red onion)

2 red peppers, cut into a large dice

1/2 butternut squash, peeled and small dice (I used an entire small one)

1 cup cherry tomatoes

1 head of garlic, sliced the top off

2 tosp olive oil

2 tsp salt

1 can coconut milk

Instrucciones

1. Preheat your oven to 425F. On a large baking pan lined with parchment paper, place all the veg and garlic, drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Bake for 20-25 minutes, until tender. Make sure you cut the squash to the same size as the cherry tomatoes, they take a while to cook and the smaller you cut them, the quicker they will cook.

2. After all the veg is tender, place in a blender with the coconut milk and blend until smooth!

There is no need to reheat it as all the veg is warm from the oven. Serve it up, I topped mine with oat cream, more olive oil and fresh basil. It was delicious!

Notas

From @Frasercooks on Instagram