PALEO roasted red pepper, garlic, and butternut squash soup. 1 red pepper, roasted (about 1 1/4 cup sliced) * 1 butternut squash, roasted ** 1 entire head garlic, roasted * 3 cups (or more) vegetable broth Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any. Garnish with cashew cream and fresh thyme.
Butternut Squash Soup with Spiced Seeds (brown sugar, egg white, cinnamon, pumpkinseed kernels, butternut squash, chicken broth)