Butternut & Red Pepper Soup (w/ Coconut Milk) - Real Food Whole Life

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes
• 2 garlic cloves (roughly chopped)
• 1 teaspoon smoked paprika
• 8 cups chopped butternut squash (about 1 ½ pounds)
• 16 ounce jar roasted red peppers (drained and roughly chopped)
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3 cups chicken stock (or vegetable stock for vegetarian + vegan)
• ¾ cup coconut milk (or heavy cream (if not vegan))
• 1 teaspoon red wine vinegar