Butternut Squash and Red Pepper Soup - 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 ounces jar roasted red peppers, drained and roughly chopped
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3 cups vegetable stock (or chicken stock if not vegetarian)
• ¾ cup coconut milk (or heavy cream if not vegan)
• 1 teaspoon red wine vinegar