Roasted Red Pepper and Butternut Squash Soup
Roasted Red Pepper and Butternut Squash Soup
 Prep Time ~ 15min | Cooking Time ~50min |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tip ~
Ingredients
1 medium butternut squash, peeled, seeded and cut into 1 inch pieces
3 tablespoons olive oil
2 red peppers, halved and seeded
1 red chilli, seeds removed and finely chopped
2 garlic cloves, crushed
1 x 400g can chopped tomatoes
1.5 litres / 2 ¾ pints chicken or vegetable stock
Juice of 2 large oranges
Salt and pepper
Method
- Preheat the oven to 200C / Fan 180C / Gas mark 6.
- Put the squash pieces into a small roasting tin with 2 tbsp of the oil and mix until the squash is coated.
- Arrange the halved pepper on top of the squash and roast in the preheated oven for about 30 minutes, or until the squash is just soft and the pepper skins are brown.
- Carefully remove the hot peppers, place in a bowl, cover with cling film and leave to cool.
- When cool enough to handle, remove the cling film and peel the skins away from the flesh.
- Heat a deep saucepan, add the cooked squash, skinned peppers, chilli and garlic and fry for 2 - 3 minutes in the remaining oil.
- Add the tomatoes, stock and orange juice, bring up to the boil, season, cover with a lid and simmer for about 15 minutes.
- Carefully ladle the soup into a food processor and whizz until smooth, you may have to do this in batches, or use a hand blender.
- Pour into a clean saucepan and reheat to serve. Check the seasoning.