This rich, spicy butternut squash and red pepper soup is very warming and yummy – perfect for an Autumn day.
Great sprinkled with toasted pumpkin seeds and served with fresh bread.
1 butternut squash
2 red peppers
1 large red onion
2 cloves garlic or 2 heaped tsps of Lazy Garlic
¼ teaspoon of chilli flakes
2 chicken OR vegetable stock cubes
100ml whole milk
salt and pepper to taste
toasted pumpkin seeds
Heat the oven to 180°C (160°C fan) gas mark 4.
Cut the ends off the butternut squash, take out the seeds and then cut into quarters lengthways. Place the quarters on a baking tray, drizzle with olive oil and roast for about 30 mins or until soft.
Meanwhile, de-seed and chop up the red peppers and onion and fry until softened. Add the garlic and chilli flakes and sauté for a few minutes.
Dissolve two stock cubes (chicken OR vegetable) in 500ml of boiling water and then pour over the vegetables. The liquid should cover the veg. See picture.
When the butternut squash is roasted, let it cool a bit before removing the skin which should be quite easy now it’s soft. Chop into smallish pieces and add to the pan.
Bring the soup to the boil and simmer gently for 10 minutes. Remove from the heat and either use a stick blender to blend the soup or pour it into a blender and blend until smooth and creamy. Add 100ml of whole milk and blend again.
Season with salt and freshly ground black pepper to taste.
Reheat the soup when you want to serve it.
Heat a frying pan so a high heat, sprinkle in some pumpkin seeds and keep an eye as they toast away. It took me just 90 seconds. If you leave them too long they will burn. They should smell toasted and delicious when done.
Sprinkle the toasted pumpkin seeds over each portion when serving. Yum.