Butternut squash, red pepper and chilli soup
Rich, sweet butternut with a spicy twist, this comforting soup makes a great autumnal lunch when served with hunks of sourdough bread.
- 800g/2lb butternut squash, cut into chunks
- 2 red peppers, halved and deseeded
- 80ml/3floz vegetable oil
- 160g/6oz onions, chopped
- 2 cloves garlic
- 1 chilli pepper
- 2 vegetable stock cubes
- salt and pepper to taste
- toasted pumpkin seeds
Heat the oven to 180°C (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, sauté for a few minutes until softened.
Remove the squash and peppers from the oven and 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 the vegetables are all soft.
Use a stick blender to blend the soup until smooth and creamy. Add additional water if needed and then season to taste with the salt and pepper.
Sprinkle the toasted pumpkin seeds over each portion when serving.