Smoked Butternut Squash and Red Pepper Soup
Ingredients
- 1 butternut squash peeled and cubed
- 3 red bell peppers cut into large sliced or wedged
- 3 tbsp avocado oil divided
- salt and pepper
- 1 large leek sliced
- 2 cloves garlic smashed
- 3 cups vegetable stock
- 2 tbsp aji amarillo paste
- 14 oz coconut cream
Instructions
- Preheat pellet grill to 250 degrees F.
- Toss squash and peppers in 2 Tbsps of oil and season with salt and pepper. Spread on parchment-lined baking trays. Smoke vegetables for 90 minutes.
- Heat the remaining 1 Tbsp of oil over medium heat in a stock pot. Gently cook leeks until tender, about 3-5 minutes. Add garlic and cook for another 2 minutes. Add squash, pepper, vegetable stock, and aji amarillo paste to the pot. Bring to a boil and simmer for 30 minutes. Remove from heat and let cool.
- Place soup in a blender. Add coconut cream and puree until smooth. Return soup to pot and reheat to desired temperature.
Notes
The number of servings depends on whether you are serving it as an appetizer or main.