One of my favourites! Rainy weekend here, so I thought this would be a great treat when I saw some lovely butternuts on sale yesterday. I thought their season has ended but looks like there still some about, happy days.
What goes in it:
- One medium to large butternut squash or two small ones
- Two large or three small red peppers
- One onion
- As much garlic as you can handle, or enough to sink a battleship, what ever comes first. (I like four big cloves for this dish)
- Bit of chilli if you like the heat
- Veg stock 500ml – 1l depending on consistency you want the soup to have (less stock, thicker soup)
Make it:
- Clean the red peppers (i.e. remove seeds etc) and cut into thirds are quarters down the length
- Grill the peppers skin up till the skins are burnt black and the peppers are cooked through. The grilling till it’s black part is important 😉
- Remove the pepper skins under a tap, if cooked properly the skins should come off very easily.
- Tip – keep the oven on and pre-heat to 220
- Put the peppers to one side
- Peal and dice the butternut, chop the onion and garlic up and then put it all in a roasting dish
- Sprinkle with good olive oil and add a dash of salt
- Roast the veg till cooked through
- Take your roasted veg, peppers etc and say half your prepared stock and put it in a container that you can blend in. (I use a stick blender, brilliant for this find of thing)
- Keep blending and adding stock till it’s the right consistency for you. I like it fairly thick but have it how you like it
Serve and enjoy 🙂
PS it freezes well if you have lots of left overs.
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