- 800g butternut squash, cut into chunks
- 2 red peppers, halved and deseeded
- 80ml vegetable oil
- 160g onions, chopped
- 2 cloves garlic
- 1 chilli pepper
- 2 vegetable stock cubes
- Salt and pepper to taste
- Toasted pumpkin seeds
Heat the oven to 180C (160°C fan/gas mark 4). Place the butternut squash and peppers on a baking tray and put into the oven, then bake until tender.
Pour the oil into a large heavy-based pan. Add the onions, garlic and chilli, and sauté for a few minutes until softened.
Remove the squash and peppers from the oven and once cooled, remove the peel and skin.
Put the squash and peppers into the pan with the onions and add the stock cubes and enough water to cover the vegetables. Bring to the boil and cook until all the vegetables are soft.
Use a stick blender to blend the soup until smooth and creamy. Add additional water if needed and then season to taste with salt and pepper.
Sprinkle the toasted pumpkin seeds over each portion when serving.
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