Roasted red pepper and butternut squash soup

    Roasted red pepper and butternut squash soup

    38saves
    2hr5min


    36 people made this

    About this recipe: Butternut squash soup with a difference, with an almost fruity side note coming from the peppers. Delicious and warming. Serve with crusty bread.

    rach1780 Norfolk, England, UK

    Ingredients
    Serves: 8 

    • 1 butternut squash - peeled, seeded and chopped
    • 3 red peppers, seeded and chopped
    • 2 cloves garlic
    • olive oil, to taste
    • salt and pepper, to taste
    • 1 knob butter
    • 1 medium onion, finely chopped
    • 2 sticks celery, finely diced
    • 2 medium carrots, peeled and finely diced
    • 1L vegetable stock
    • 2 dessertspoons soured cream

    Method
    Prep:25min  ›  Cook:1hr30min  ›  Extra time:10min cooling  ›  Ready in:2hr5min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place butternut squash, red pepper and garlic cloves in a roasting pan, splash over a good drizzle of olive oil and grind over some salt and pepper. Toss to coat well.
    3. Roast in the preheated oven for about 30 minutes, until the squash is tender.
    4. Meanwhile, melt the butter in a large saucepan over a medium heat then add the onion, celery and carrot. Cook and stir until tender, about 8 to 10 minutes.
    5. Remove the roasting pan from the oven and add the roasted vegetables to the saucepan along with any roasting juices and mix well. Pour in the stock and quickly bring to the boil. Reduce heat, cover and simmer for 30 minutes.
    6. Remove from the heat and allow to cool for about 10 to 15 minutes before blending with hand held liquidiser or using a food processor.
    7. Return to a clean saucepan just prior to serving and heat until bubbling. Serve in warmed bowls with a dollop of soured cream.

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    Reviews (4)

    by
    3

    Absolutely gorgeous. Really easy to make & a huge success. Hishly recommended - 08 Feb 2015

    1

    Made this as a starter for Christmas dinner and everyone loved it. Will definitely be making it again used two chicken stock pots. - 25 Dec 2015

    0

    Simple to make. Spiced it up a bit with the addition of some chili flakes. Ideal winter soup. Freezes well. Highly recommend. - 18 Dec 2015

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