Main Course / Sides / soup

Recipe: Roasted Butternut Squash and Red Pepper Soup

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One of my most favourite soups, incredibly easy and delicious!

  1. Pre – heat oven to 250 degrees C.
  2. Cut a large butternut squash in half and scoop out the seeds.
  3. De – seed and cut in half two large red peppers.
  4. Peel and halve two smallish red onions.
  5. Brush all the veg with olive oil and roast for about 20 minutes. When the BNS is soft, you’re good to go.
  6. Carefully scoop the flesh from the BNS, discarding the peel, into a soup pot. To this, add the peppers and onions. Blitz everything with some water to achieve the consistency you want and a veggie stock cube.
  7. On the photo, I served the soup with some kale that was about to go off, and a dollop of sour cream, but you can get really creative here. For my Mexican inspired vegan meal, I added some smoked paprika. To make a meal out of it, add red kidney beans – go crazy!

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