Soup

Roasted Butternut Squash and Red Pepper Soup

Name: Roasted Butternut Squash and Red Pepper Soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 Butternut squash peeled, deseeded and cut into large chunks; 2 Red peppers Deseeded and cut into large chunks; 4 tbsp Olive oil; 2 Potatoes peeled and cut into large chunks; 1 Carrot peeled and cut into large chunks; 1 Leek cleaned and cut into large chunks; 600 ml Chicken stock; 2 tsp Ground cumin; 2 tsp Ground corriander; 1 tsp Crushed chilli flakes; Salt & pepper

This roasted butternut squash and red pepper soup is a warm, vibrant dish that brings together a mix of sweet, earthy, and gently spiced flavours. Roasting the squash and peppers gives them a rich caramelised edge that forms the heart of the soup. Their natural sweetness deepens in the oven, creating a smooth and comforting base that pairs beautifully with the earthy potatoes, soft carrot, and mellow leek. With every spoonful, you get a blend of roasted flavours and gentle spice that feels nourishing and satisfying.

Prep: 0 mins
Cook: 60 mins
Total: 60 mins
Makes: 6

Ingredients

1 Butternut squash peeled, deseeded and cut into large chunks
2 Red peppers Deseeded and cut into large chunks
4 tbsp Olive oil
2 Potatoes peeled and cut into large chunks
1 Carrot peeled and cut into large chunks
1 Leek cleaned and cut into large chunks
600 ml Chicken stock
2 tsp Ground cumin
2 tsp Ground corriander
1 tsp Crushed chilli flakes
Salt & pepper

Method

Place the butternut squash and red peppers on a baking tray and drizzle with half of the olive oil. Season with salt and pepper. Roast in a pre-headed oven at 180 ℃ fan for approximately 40 minutes.
In a large pot heat the remaining olive oil on a medium heat and fry the leaks for a few minutes being careful not to colour them. Add the potatoes and carrots, coating them in the oil.
Add the vegetable stock and the spices and simmer for 25-30 minutes (until the potatoes and carrots are soft
When the butternut squash and pepper have finished roasting, add them to the rest of the soup ingredients and allow to cool slightly
With a stick blender, blitz all of the ingredients in the pot until smooth
Allow to cool completely, portion into air tight containers and refrigerate.
When ready to use reheat in the microwave until piping hot (stirring regularly). Serve with freshly ground black pepper