Spicy Red Kuri Squash Soup

0 Preheat oven to 425 degrees and line a large metal baking sheet with parchment paper. Spread the squash, peppers, tomatoes (cut side up) and garlic bulb on the baking sheet. Drizzle with olive oil if desired, and generously sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes.
1 Remove from the oven and let cool for about 5 minutes. Transfer the roasted veggies to a high speed blender and add the gochujang paste, peanut butter, coconut milk, coconut aminos, and water. Puree until silky smooth and creamy. Season to taste and add more water if desired to thin. Pour into serving bowls and drizzle with yogurt. Top with pumpkin seeds and enjoy!