Preheat oven to 400*. In an oven-proof stock pot, place squash cubes and de-seeded peppers. Roast for 30 minutes, the edges will start to brown on the vegetables. Using oven mitts, remove stock pot and add garlic, stock, water, and sea salt. Simmer over medium heat for 30 more minutes, or until squash is soft. Use an immersion blender to puree the soup right in the stock pot. Add the juice of the lemon right before serving.
Serve coconut flour bread slices with butter and/or homemade jam alongside the soup.
Store leftover soup in the fridge for lunch tomorrow.
Recipe Notes
GAPS Intro: Omit lemon and cream.
Nutrition Facts
Roasted Pepper and Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 144Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 4mg1%
Sodium 629mg26%
Potassium 797mg23%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 9g10%
Protein 6g12%
Vitamin A 15770IU315%
Vitamin C 137.7mg167%
Calcium 82mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.