Roasted Butternut Squash and Red Pepper Soup
A gently spiced warming soup for the winter
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
Instructions
- 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
