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Roasted Red Pepper And Butternut Squash Soup (Dairy-Free)

Ingredients

• 4 cups chopped butternut squash, 1/2-inch cubes
• 2 cups sliced carrots, 1/4-inch coins
• 2 large red bell peppers, seeded and quartered
• 1 leek (root and top green leaves removed), chopped
• 1 large onion, chopped
• 6–8 large fresh sage leaves
• 6 cloves garlic
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground pepper
• 2 1/2 cups no salted added vegetable broth
• 1 can (400 ml) light coconut milk
• 2 cups corn, canned or fresh and roasted (optional)
• 2 cups chopped pre-cooked lean ham (optional)

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