Member recipe
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Roasted Red Pepper & Butternut Squash Soup

By idewar (GoodFood Community)
  • Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 - 6
Bursting with natural, hearty flavours that is subtly sweet with an after glow of spicy heat.
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Ingredients

  • 1 x Butternut squash peeled & chopped in to chunks
  • 2 x Red Peppers deseeded & quartered
  • 6 x cloves of garlic (less if your not so keen)
  • 2 medium or 1 x large onion finely chopped
  • 2 x sticks of celery finely chopped
  • 1 x large carrot grated
  • 800 mls chicken stock
  • 1 crushed dried chilli (1 gives it a noticeable but not firey kick)
  • Fresh herbs ( I used sage)

Method

  • STEP 1
    Put the butternut squash, red pepper and whole garlic cloves (leave skin on) and herbs in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
  • STEP 2
    In the mean time gently soften the onions, celery and carrot with a splash of olive oil and good dollop of butter. Add chilli once softened.
  • STEP 3
    Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.
  • STEP 4
    Puree mixture in batches until smooth & lump free. Pass through a sieve to omit any unwanted skin. This gives a smooth as silk consistency making it dinner party standards.
  • STEP 5
    Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!
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    Overall rating

    Rating: 5 out of 5.8 ratings
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