Prep Time: 10 Minutes
Cook Time: 50 minutes
1 medium butternut squash, peeled and cubed
1 small baking pumpkin, peeled and cubed
1 red bell pepper, halved and seeds removed
3-4 c. warm water
zest & juice of 1 lemon
2 garlic cloves, grated
1 inch fresh ginger root, grated
1 tsp paprika
1 tsp red pepper flakes
1 tsp salt
1/2 tsp pepper
1 tbsp coconut oil, melted
precooked farrow or your favorite rice
Preheat your oven to 400f.
Evenly distribute your squash and pumpkin cubes in a large baking dish and coat with the coconut oil. Put this dish in the oven and roast for 20 minutes. After 20 minutes give the cubes a good stir and add the bell pepper halves. Roast for another 20 minutes or until a fork easily pierces through the cubes.
If you have an immersion blender transfer your roasted squash and bell pepper into a large pot and blend until it forms a puree consistency. Alternatively you can do this in a blender and then transfer to a large pot.
Bring your puree to a gentle boil and stir in the remain ingredients. Add the warm water, one cup at a time until you've reach your desired consistency. Simmer for another 10 minutes and remove the soup from heat. If you have time let the soup rest for 20 minutes so the flavors have time to come together.
Garnish with dried cranberries, farrow, cilantro, crispy fried shallots, and a spritz of lemon juice.
Hope you enjoy! -Shelby