“Whoever believes in me, as Scripture has said, rivers of living water will flow from within them.” John 7:38
Creamy Vegan Roasted Red Pepper, Carrot, and Butternut Squash Soup
Ingredients
- 2 cloves garlic minced
- 2 large red peppers cut in big chunks
- 3 large carrots peeled, cut in big chunks
- 2 cups butternut squash chopped
- 2 tbsp olive oil
- 3 cups low sodium vegetable broth
- 3/4 cup vegan cream cheese *Opt for regular cream if you would like*
- 1 1/2 tbsp salt
- 1 tsp pepper
Instructions
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Pre heat oven to 350°F.
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Place garlic, red peppers, carrots, and butternet squash on a large baking pan. Drizzle with olive oil and cover with a sheet of tin foil. Bake for 30 minutes.
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Remove tin foil from vegetables and continue baking for about 15 minutes. If you are not easily able to pierce the vegetables with a fork, continue baking covered until you can do so.
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Place cooked vegetables in a blender or food processor. Add about a cup of vegetable broth or more if needed.
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Place blended vegetables in a large pot on medium heat with the remainder of the broth, salt, and pepper to taste. Mix in vegan cream cheese and continue to stir until soup begins to bubble. Remove from heat and serve while warm. Enjoy!
