J's Squash and Red Pepper Soup
Member recipe
Member recipes are not tested in the GoodFood kitchen.

J's Squash and Red Pepper Soup

By pokerjam (GoodFood Community)
  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
    • 1 hour 30 minutes
  • More effort
  • Serves 4
This roasted butternut squash and red pepper soup combines sweet and smokey flavours and is perfect all year round
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Ingredients

  • 1 Large White Onion
  • 1 Carrot
  • 1 Celery Stick
  • 1 Medium-Large Butternut Squash
  • 2 Red Peppers
  • 1 Pint Chicken Stock
  • 1 Pint Vegetable Stock
  • 2 Tsp of Smoked Paprika
  • 1 Tsp Dried Parsley
  • Salt and Pepper

Method

  • STEP 1
    Preheat the oven to 200c/fan Gas Mark 6.
  • STEP 2
    Finely chop the onion, carrot and celery and add to a pan with a small amount of olive oil. Fry on a low to medium heat to soften the veg.
  • STEP 3
    Halve the butternut squash, de-seed and chop into chunks. Quarter the red peppers and de-seed. Drizzle the squash chunks and red peppers pieces with olive oil and place in the oven for approximately 30-40 minutes or until both start to soften and char.
  • STEP 4
    Remove the squash and peppers from the oven and allow to cool. Chop the peppers into small pieces and scoop the squash flesh from the skin using a spoon. Add both to the pan along with the chicken and vegetable stock.
  • STEP 5
    Bring to the boil and simmer for about 10-15 minutes. Add the soup to a blender and blitz until smooth. Pour the soup through a sieve and back into the pan. Add the smoked paprika and dried parsely, stir thoroughly and bring back to the boil, reducing for a thicker consistency if needed. Add salt and pepper to taste, serve with some fresh crusty bread and enjoy!
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    Overall rating

    Rating: 4 out of 5.1 rating
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