Sheet Pan Soup

Now that it’s winter, it’s time for some cozy soups and this is a great recipe for one!

This soup reminds me of a tomato soup but without the tomatoes (And I think tomatoes are kinda gross). It is a butternut squash and red pepper soup so it has a very nice reddish orange color and is very delicious.

I got this recipe from plantyou on Instagram, so all credits go to them.

Ingredients

• 2 cups butternut squash, cubed, I used frozen

• 2 red bell peppers, seeds removed, roughly chopped

• 1 head garlic, top sliced off

• 1 shallot, halved

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tbsp olive oil, optional

• Salt and pepper, to taste

• 1½ cups plant-based milk, unsweetened, coconut and soy both work

• 1 tbsp miso paste

Instructions

1. Preheat the oven to 400F and line a baking sheet. Add the butternut squash, bell peppers, garlic, shallot and spices to the sheet pan, with 1 to 2 tablespoons of olive oil, if desired.

2. Roast for 40 minutes, until both the squash and bell pepper are cooked through. When safe to handle, transfer to a high speed blender with the soy milk and miso paste, and combine until smooth.

3. Put into containers to freeze or enjoy now! Personally I heated mine up for a little bit and severed it with bread.