Roasted Red Pepper and Butternut Squash Soup (Dairy-Free)

crumbtopbaking.com

Emily Sunderland

4 cups chopped butternut squash, ½-inch cubes

2 cups sliced carrots, ¼-inch coins

2 large red bell peppers, seeded and quartered

1 leek (root and top green leaves removed), chopped

1 large onion, chopped

6 to 8 large fresh sage leaves

6 cloves garlic

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

⅛ teaspoon ground pepper

2 ½ cups no salted added vegetable broth

1 can (400 ml) light coconut milk

2 cups corn, canned or fresh and roasted (optional)

2 cups chopped pre-cooked lean ham (optional)

Directions at crumbtopbaking.com

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