Roasted Red Pepper and Butternut Squash Soup

by cottontailsandcupcakes

Ahh. Soup season us upon us. Summer salads have left the building and it’s now time for the warm stodge that is Autumn/Winter. The is the first of this years winter soups.

Half a large butternut squash cubed, a red pepper chopped, a large onion, garlic, ginger, chilli, veg stock, S+P, spray oil.

Spray the pepper and squash with spray oil and roast for 40 mins at 180 degrees celsius. In a heavy bottomed pan soften the onion, garlic, ginger and chilli. Add the squash and pepper, S+P and cover with veg stock. Boil gently for 15 minutes then blend with a stick blender until smooth. Serve with a dollop of creme fraiche.