Roasted Red Pepper and Butternut Squash Soup
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.