Roasted Pepper And Squash Soup
A comforting and nourishing soup recipe that brings together the sweetness of butternut squash with the smoky heat of sweet fire red peppers. This velvety soup is seasoned with aromatic basil and cooked to perfection, creating a wholesome dish perfect for chilly days.
— Constant Cookbook
Ingredients
- 2 medium butter nut squash
- 4 sweet fire red peppers
- 1 1/2 pints of hicken or veg stock
- Olive Oil
- salt and pepper to taste
- Basil - optional
Instructions
- peel and deseed the squash and cut into large chunks
- deseed the peppers
- place into a roasting tin, sprinkle with cracked black pepper, salt and olive oil. place in the oven @ 120 degrees and roast for 1 hr or until you can pierce th squash with a sharp knife
- put all contents from the roasting tin into a large stock pot and add the stock, bring to the boil and simmer for 1 hr
- take off the heat. put as much in your blender as it will hold and blend until smoothe, if it is too thick add a little extra stock
- serve immediately with a slice of rustic wholemeal bread or pour into storage containers and freeze once cool
Yield
Makes 8 batches
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