Roasted Butternut Squash and Red Pepper Soup

Usually when the soup mood strikes, I make Minestrone. I love it. But we didn’t have all the things I needed in the house. We’re going on holiday in a couple of days so I wanted to use up whatever we had. And that was red peppers and butternut squash!

Homemade soup is probably the easiest thing to make because you can literally chuck whatever you have in a pan and you have a 99.9% chance of it tasting awesome. That’s good odds to me. Plus homemade soup is hearty, wholesome and most importantly, clean!

Roast Butternut Squash and Red Pepper Soup

Serves 6-8 depending on portion size.

1 medium butternut squash, peeled and diced
3 red peppers, seeds removed, cut into 4 big pieces
3 celery stalks, chopped
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, roughly chopped
1L of vegetable stock, or 1 organic stock cube with 1L water
2tbsp olive oil
1 tsp ground ginger
Salt and Pepper, to taste

1. Preheat oven to 190°C while you dice the butternut squash and red pepper.
2. Drizzle the butternut squash and red pepper in 1tbsp olive oil. Put the squash in the oven for about 40 minutes before adding the red pepper, then continue to roast for a further 20 minutes.
3. While the pepper and squash are roasting, prepare the other vegetables and garlic. In a heavy pan, fry in the remaining olive oil. Add the ginger, and if using a stock cube, crumble that in with the vegetables.
4. Take the squash and pepper out of the oven and add to the pan, fry gently for a few minutes and then add the stock/water.
5. Bring to a boil, then cover and reduce to a simmer for around 25 minutes, or until the carrots and celery are soft.
6. Remove from the heat, blend in batches in a food processor or use a stick blender to puree the soup. If you find it’s a bit too thick for your liking, add more stock/water.

butter 2

This tastes great sprinkled with a few pieces of crispy pancetta/bacon and served with a nice piece of crusty bread.



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