This roasted red pepper squash soup is a creamy and delicious choice for chilly days. Perfect as a lunch option, it can also double as baby food for little ones. Made with wholesome ingredients, this soup is both easy to prepare and nutritious.
1: Preheat your oven to 425F.
2: On a large baking pan lined with parchment paper, place all the veg and garlic, drizzle with olive oil and sprinkle with salt. Mix to evenly coat.
3: Bake for 20-25 minutes, until tender.
4: After all the veg is tender, place in a blender with the coconut milk and blend until smooth!
5: Serve it up, topped with oat cream, more olive oil, and fresh basil.
