1 small butternut squash, deseeded and cut into 8 pieces
1 red pepper, deseeded and cut into 8 pieces
1 yellow pepper, deseeded and cut into 8 pieces
1 large red onion ,cut into thick wedges
2 large beefsteak tomatoes, cut into quarters
2 or 3 garlic cloves, crushed
2 or 3 sprigs rosemary
juice of 1 lemon
salt and freshly ground pepper
1.2 litres vegetable stock
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 200 C / Fan 180 C / Gas 6.
Arrange the vegetables in a shallow roasting tin. Scatter over the garlic and rosemary, drizzle the lemon juice and season well. Spray with plenty of Frylight®.
Roast in the oven for 30 minutes. Discard the rosemary sprigs. Allow to cool.
Scoop the flesh from the squash, discarding the skin. Put half of veg in food processor along with 450ml of the stock and blend. (I add the veg in batches.) Put the rest of the roasted veg in along with the stock.
Once all blended, add the soup to a large pan, and gently heat. Serve.