My Spiced Butternut, Red Pepper and Carrot Soup Recipe - Food.com

Ingredients

• 24 ounces peeled and cubed raw butternut squash (weighed after peeling)
• 1 medium red bell pepper, cut into strips
• 3 small carrots, sliced
• 1 medium stalk zucchini, peeled and thickly sliced
• 1 -2 tablespoon oil
• 1/2 large onion, chopped
• 2 -3 garlic cloves, minced
• 4 cups chicken broth (I use organic low-sodium)
• 1 -2 teaspoon cumin (or to taste)
• 1 -2 teaspoon sweet Hungarian paprika (or to taste)
• almond milk (I use Almond Breeze original)
• fresh ground pepper
• salt
• 2 -4 teaspoons red wine vinegar (optional)
• cayenne pepper (optional)