Berrington's beautiful butternut squash, red pepper and chilli soup
This soup is an autumnal winner and a National Trust favourite, so cuddle up this autumn and tuck into something special.
- 500g/ 41 lb 2oz Butternut squash, peeled, de-seeded and cut into chunks
- 2 red peppers, halved and de-seeded
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- Large pinch of dried crushed chillies
- 750ml vegetable stock
- Salt and freshly ground black peper
- 2 tbsp pumpkin seeds to garnish
- Preheat the oven to 180°C/ 350°F/ Gas mark 4. Add the butternut squash and peppers, with the skins uppermost on a large baking sheet and bake in the oven for about 30 minutes until tender.
- Heat the oil in a medium saucepan, add the onion, garlic and chilli and fry over a medium heat for 5 minutes until softened.
- Peel the skins off the peppers, roughly chop the flesh then add to the onions with the butternut squash. Pour in the stock, season with a little salt and pepper and bring to the boil, stirring. Cover and simmer for 15 minutes.
- Puree the soup in the pan with a stick blender or transfer to a liquidiser and puree in batches. Taste and adjust the seasoning if needed. Reheat then ladle into bowls, garnish with pumpkin seeds and serve with warm crusty bread and butter.