Roasted Butternut Squash Soup

• 1 Butternut Squash, halved
• 2 Carrots, peeled
• 2 Red Peppers
• 1 Red Onion
• 3 Garlic Cloves, peeled
• 1 pint Grape Tomatoes
• 1/4 cup olive oil
• 1 tablespoon Paprika
• 1 quart Water
• 1 can Coconut Milk
• 1 tablespoon Fresh Thyme (or 1 tsp dry Thyme)
• 1/2 teaspoon Crushed Red Pepper
  1 tablespoon Granulated Sugar
• 1 tablespoon Apple Cider Vinegar
• 1.5 tablespoons Kosher Salt

1. Roast Squash, Carrots, Peppers, Onions, Garlic, Tomatoes with Olive Oil and Paprika
2. Combine remaining ingredients and bring to a simmer for 10 min
3. Blend with a stick blender or tabletop blender
4. Check seasoning; adjust if necessary by adding more sugar, vinegar, or salt if needed