Red pepper & butternut squash soup
Looking for some inspiration for your wonky boxes, here's a great tasting recipe for red pepper and butternut squash soup, remember you can substitute red peppers or butternut for other vegetables.
- 1 x Butternut squash peeled & chopped in to chunks
- 2 x Red Peppers deseeded & quartered
- 6 x cloves of garlic (less if your not so keen)
- 2 medium or 1 x large onion finely chopped
- 2 x sticks of celery finely chopped
- 1 x large carrot grated
- 1 x stock cube
- A crushed chilli (can use chilli flakes or powder qtr tsp)
- Herbs - fresh or dried
Put the butternut squash, red pepper and whole garlic cloves (leave skin on) in to the oven at 200c/fan180c with a slash of olive oil for 30 - 40 mins until soft & golden.
In the mean time gently soften the onions, celery and carrot with a splash of oil and good dollop of butter. Add chilli and herbs once softened.
Put the roasted butternut squash etc. in with the onion mixture. Add 600 mls of water and stock cube
Puree with a hand blender so its smooth & lump free. Pass through a sieve to omit any unwanted skin.
Reheat on a low heat gradually adding remaining stock until you have YOUR desired consistency and season with white pepper. Enjoy!
Thrifty tip :
1)Freeze half of the soup for another day, batch cooking is an amazing way to utilise up excess food, by batch cooking you save energy and by freezing it you have healthy homemade soup ready for another day.
2)Own a slow cooker? add all the ingredients above into your slow cooker on a low setting in the morning, and it will be ready for you when you return home, you'll only need to puree.