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Member recipe

roasted pepper and squash soup

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Serves 1 - 8 Batches

a warm and comforting soup for autumn night suppers or winter day warmers

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  • 2 medium butter nut squash
  • 4 sweet fire red peppers
  • 1 1/2 pints of hicken or veg stock
  • Olive Oil
  • salt and pepper to taste
  • Basil - optional


    1. peel and deseed the squash and cut into large chunks deseed the peppers
    2. 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
    3. 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
    4. 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
    5. serve immediately with a slice of rustic wholemeal bread or pour into storage containers and freeze once cool

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