Butternut Squash & Roasted Red Pepper Soup

    Tis the season for soups and warming foods! A fall favourite in my household, this soup is packed with nutrition; from b-vitamins to fibre to immune stimulants (perfect to ward off cold and flu season). 
     But the best part ... its clean, free of preservatives, and easy to make

Homemade Butternut Squash and Roasted Red Pepper Soup

Heres what you need:
- 3 roasted red peppers (I make them myself - cut and core the pepper, broil on a baking sheet for 10 mins, place in a brown paper bag for 5 min and then peel away the skins - voila!)
- ½ a butternut squash, skinned and diced into 1 inch cubes
- small white onion
- 2-3 large cloves of garlic
- organic or MSG-free chicken or vegetable stock 
- ¼ tsp cumin
- ¼ tsp cinnamon
- 1 tsp (5 ml) olive oil
- salt and pepper to taste
- unsweetened plain coconut milk

Heres how to make it:
1. Combine squash, onion, and garlic into a medium sized simmering pot. Add enough chicken/vegetable stock to cover the ingredients. Turn stove on medium and let simmer until squash is tender, roughly 20-30 mins.

2. Remove from heat and let cool slightly. Add peppers, olive oil, cumin, cinnamon and salt and pepper. Blend in a blender or with a handheld immersion blender. And VOILA!

3. To make the soup slightly more creamy, add about 1 cup total of coconut milk to the mixture. If you do this to the individual bowls, it gives a fun swirled effect, which makes for great presentation.

4. Serve and enjoy, quilt free! 

~ 4-6 servings
~ 10 mins prep
~ 35 mins cook-time

check out this video for tips on how to cut a butternut squash!!