Spiced, roast butternut squash & red pepper soup
My favourite soup of all time
Servings 8 people
Ingredients
- 1.5 Kg Butternut Squash Peeled, de-seeded & chunks
- 0.75 Kg Red Peppers De-deeded & chunks
- 2 Red Chillies Large, de-seeded
- Squirt FryLite Oil
- 1 Chicken Stock Pot
- 1 tsp Sea Salt Flakes
- 0.5 tsp freshly ground black pepper
- 1 Litre Cold Water
Instructions
- Peel, de-seed and cut the squash into large chunks. Place on a baking tray and spray with FryLite.
- Remove the core from the red peppers and the chillies and de-seed, cut into large chunks. Place ona baking tray, spray with Frylite and put this and the tray of squash chunks into the over, Gas Mark 7 and roast for approx 60 minutes or until thoroughly cooked and soft
- Place the squash, peppers, chillies, stock pot, salt & pepper and some of the water into a liquidiser and blitz until smooth
- Adjust the seasoning to taste and add more water until you get the consistency you want. I like it really thick but this is up to you
Notes
Zero Syns
Tried your version and I must admit I thought mine was good but yours was lovely thañx for sharing Pete 🙂
Im goig to try some of your others if you don’t mind Pete
Loved your version of butternut squash soup