Roasted Red Pepper & Butternut Squash Soup

Name: Roasted Red Pepper & Butternut Squash Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Makes 4 - 6
Cuisine: English

Preparation and cooking time
- Prep:20 mins
- Cook:1 hr
Easy
Makes 4 - 6

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!

Roasted Red Pepper & Butternut Squash Soup

Ingredients

Method

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Roasted Red Pepper & Butternut Squash Soup

Ingredients

Method

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