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Roasted Pepper and Butternut Squash Soup

I love how soup can provide the most beautiful nourishment for the body and soul. This soup is the ultimate of vegan creamy comfort food while providing a rich source of antioxidants. For example, peppers and butternut squash are incredible sources or a beta carotene, which is a powerful antioxidant and a precursor for vitamin A. This means that beta carotene helps to reduce free radical damage in the the body AND the body can create an active form of vitamin A from it. Vitamin A is used for cellular, bone, and eye health. This soup is also a wonderful source of vitamin C and fibre. And by simply pairing it with a piece of whole grain crusty bread you have a protein rich meal as well. This is because cashews and whole grains are complimentary proteins meaning together they offer the body all of the amino acids it needs to make a body protein. Whether you are looking to batch cook for east lunches or a new idea for a meatless Monday supper, this soup has you covered!


6 peppers,  cored and halved

1 butternut squash

¼ cup avocado oil

3 Tbsp. balsamic vinegar

2 cups cashews

2 cups vegetable broth

1 Tbsp. garlic puree

6 fresh basil leaves


  1. Peel squash and cut it into 2” chunks then place it in roasted dish. Drizzle with 1 Tbsp. of avocado oil and roast at 400 F for about 20 minutes then turn pieces over, add pepper halves to the pan and roast for an addition 10-15 minutes or until all pieces are soften.
  2. Once vegetables are roast place them into a high powered blender or food processor with all other ingredients and blend until smooth. Heat and serve.

Time Saver Tip

If you like the idea of fresh soup but want to cut down your prep time, roast the squash and peppers ahead of time and blend the ingredients when you are ready to eat. And of course soup makes for an amazing freezer meal that can be pulled out for a quick meal any time of the day!

And if you want to try it as a cracker and veggie dip, just use a little less liquid!


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