a picture speaks 1000 words

It started like this.

And it ended like this.

Say hello to my friend Roasted Red Pepper and Butternut Squash Soup.


No need for any unnecessary words in this post. I’m letting the pictures do ALL the talking. Like all of it.

Ingredients

  • 1/2 a medium butternut squash, roasted
  • 1 medium red pepper, roasted
  • 1/2 C – 3/4 C coconut milk
  • 1 T Black Peppercorns, ground
  • Sea salt & Pepper to taste

Directions

  1. Preheat oven to 450F.
  2. Slice squash lengthwise, place cut side down in a baking dish & roast for 1 hour (or until tender).
  3. Meanwhile, slice red pepper in half, remove the seeds and place in the oven for 15-20 minutes. Then chop in to medium sized pieces.
  4. Once squash is finished roasting, remove from the oven and allow to cool.
  5. Once cooled, remove the skin of 1 half of the squash and cut into cubes.
  6. Add cubed squash, red pepper and half of the coconut milk to the blender.
  7. Blend until smooth, adding the remainder of the coconut milk until desired consistency is reached.
  8. Transfer soup into a pot, and heat over medium heat until warm enough to serve.
  9. Garnish with bacon and black peppercorns.
  10. Serve! And enjoy!

Obviously we did.