Cut butternut squash into 1 inch cubes. Quarter and seed two red bell peppers. Roughly chop red onion.
Step 2
Place vegetables on baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until golden brown and fork tender.
Step 3
In a large pot, heat vegetable stock, coconut milk, sage leaves, smoked paprika, and turmeric over medium heat. Bring to a boil.
Step 4
Reduce heat to a simmer. Add roasted vegetables, and bring back to a boil.
Step 5
Transfer to a large high speed blender. Blend until smooth. Or use an immersion blender and blend in the pot.
Step 6
Divide among 6 bowls. Top each bowl with red pepper flakes and pumpkin seeds.
I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.