INGREDIENTS:
1 cup red bell peppers | chopped
2 onions | chopped
2 tomatoes | chopped
1 zucchini | chopped
1 cup butternut squash
1 tsp basil
1 tsp thyme
1 tsp onion powder
2 tsp sea salt
½ cup avocado oil
1 cup vegetable stock
½ cup coconut cream
INSTRUCTIONS:
In a baking dish, add all of the ingredients except for the vegetable stock and coconut cream. Bake in the pre-heated oven at 400 F for 20 minutes. Transfer to a blender, add the vegetable stock and blend until smooth. Top with coconut cream, serve and enjoy!