Butternut squash and red pepper soup

It has been bitterly cold here for a few days now and today it finally snowed. Snow has been falling gently all afternoon and I can’t think of a better way to spend a snowy day than by keeping warm in the kitchen. This is a very simple soup that I found in the free magazine that I picked up in my local sainsburys. The squash and the sweet potato combine to give the finished soup a silky, smooth texture and the flavour of the red pepper is not over powering. Finished with a scattering of mixed seeds over the top and some freshly baked malted grain bread on the side, this is my idea of a perfect warming and nutritious winter lunch.

Butternut squash and red pepper soup

From Sainsburys everyday easy free in store magazine
Serves 4

500g butternut squash
300g sweet potato
3 red peppers
1tbsp olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 tbsp sun-dried tomato puree (I just used ordinary tomato puree)
1.2 litres vegetable stock
2 tbsp seed mix

  • Heat the oil in a large pan, add the onions and garlic. Cook over a medium heat for 10 minutes until soft.
  • Meanwhile peel the butternut squash and sweet potato and chop in to chunks. Deseed and roughly chop the peppers.
  • Once the onions are soften add the butternut squash, sweet potato, peppers and tomato puree. Cook for 10 minutes, until just beginning to colour.
  • Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
  • Blend the soup with a hand blender until smooth. Serve the soup with a sprinkle of seeds on the top.

3 thoughts on “Butternut squash and red pepper soup

  1. I’ve been making this in my Food Technology classes and everybody absolutely loves it. Its given me top marks and grades. A great dish!

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