Step 1

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.

Step 2

Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.

Step 3

Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.

Step 4

Top with optional toppings and enjoy!