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Member recipe

Roasted Red Pepper & Butternut Squash Soup

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(2 ratings)

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Cooking time

Prep: 20 minutes Cook: 1 hour

Skill level

Easy

Servings

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

  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.

  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.

  3. Remove herbs if crispy and put butternut squash etc. in with the onion mixture. Add 600 mls of stock.

  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.

  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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Comments, questions and tips

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Johnemartin
22nd Apr, 2017
5.05
hardest thing is peeling the butternut squash, a great taste
molanstonewell
13th Dec, 2016
"Less if your not so keen"! Come on BBC - please try to employ people who have a basic grasp of English grammar. . .
mrsclough
1st May, 2017
It's been submitted by a member of the public. Not a BBC employee.
ValMHask
13th Apr, 2015
3.8
I halved the recipe and added a can of drained chickpeas and used a stick blender to whizz about half, leaving the other half chunky. Made a really substantial veggie meal and the flavour and texture was delicious.
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