Roasted Butternut Squash and Red Pepper Soup

AuthorBobCategoryDifficultyBeginner

A deliciously thick soup with a nutty sweet flavour. Ideal as a comfort food for those chilly nights. Serve with Fresh Crusty Bread.

Roasted Butternut Squash and red Pepper Soup

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 Butternut Squash (Medium)
 2 Red Peppers
 2 Carrots (Medium)
 1 Onion
 3 tbsp Olive Oil
 1 tsp Cumin
 1 pt Vegetable Stock
 150 ml Fresh Double Cream
 Salt and Pepper seasoning

1

Preheat your oven to 180ºC.

2

Peel the butternut squash, cut in half, remove the seeds and then cut into chunks, placing them on a large baking tray.

3

Remove the stalks and seeds from the peppers, cut into quarters and add them to the baking tray.

4

Peel the carrots and onions and cut into quarters, adding them to the baking tray

5

Drizzle the olive oil over the vegetables and sprinkle with the cumin, and a sprinkling of salt and black pepper.

Place the tray in the oven and cook for 50 minutes, occasionally turning the vegetables over with a spatula.

6

Remove the roasted vegetables from the oven and in two batches using half the stock at a time, place them in a liquidiser. Liquidise for 1 minute.

Transfer to a saucepan and over a low heat, add the fresh double cream. Serve immediately with Crusty Bread.

7

butternut squash red pepper soup

Ingredients

 1 Butternut Squash (Medium)
 2 Red Peppers
 2 Carrots (Medium)
 1 Onion
 3 tbsp Olive Oil
 1 tsp Cumin
 1 pt Vegetable Stock
 150 ml Fresh Double Cream
 Salt and Pepper seasoning

Directions

1

Preheat your oven to 180ºC.

2

Peel the butternut squash, cut in half, remove the seeds and then cut into chunks, placing them on a large baking tray.

3

Remove the stalks and seeds from the peppers, cut into quarters and add them to the baking tray.

4

Peel the carrots and onions and cut into quarters, adding them to the baking tray

5

Drizzle the olive oil over the vegetables and sprinkle with the cumin, and a sprinkling of salt and black pepper.

Place the tray in the oven and cook for 50 minutes, occasionally turning the vegetables over with a spatula.

6

Remove the roasted vegetables from the oven and in two batches using half the stock at a time, place them in a liquidiser. Liquidise for 1 minute.

Transfer to a saucepan and over a low heat, add the fresh double cream. Serve immediately with Crusty Bread.

7

butternut squash red pepper soup

Roasted Butternut Squash and Red Pepper Soup

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