roasted pepper and squash soup

peel and deseed the squash and cut into large chunks

deseed the peppers

place into a roasting tin, sprinkle with cracked black pepper, salt and olive oil. place in the oven @ 120 degrees and roast for 1 hr or until you can pierce th squash with a sharp knife

put all contents from the roasting tin into a large stock pot and add the stock, bring to the boil and simmer for 1 hr

take off the heat. put as much in your blender as it will hold and blend until smoothe, if it is too thick add a little extra stock

serve immediately with a slice of rustic wholemeal bread or pour into storage containers and freeze once cool