This was a sort of ‘make-it-up-as-you-go-along’ type recipe. When I was in the supermarket I decided that I really wanted to make soup but I wasn’t sure what kind. I spotted the butternut squash and then saw some lovely looking red pointed peppers so bought them and hoped that they would go together in a soup. Thankfully the result was a success – so much so that even Mr B liked it!!
The recipe is fairly simple and the whole thing only took about 30 minutes to make. I cheated and bought the cheesy rolls that went with the soup.
- 1 butternut squash
- 1 pointed red pepper
- 1 onion
- 1 tsp cumin
- 600ml chicken stock
- 4 tbsp olive oil
- 100ml cream
- Remove the skin from the butternut squash and chop it and the red pepper into rough chunks
- Place the butternut squash and red pepper into an oven tray and drizzle with 2 tbsp of olive oil. Sprinkle with the cumin, salt and pepper.
- Roast in the oven at 180° for around 20 minutes.
- Dice the onion and fry in a soup pan with 2 tbsp of olive oil.
- When the onion begins to soften and caramalise, add the chicken stock.
- Place the roasted butternit squash and red pepper to the onion and stock.
- Simmer for 10 minutes.
- Blend the mixture then add the cream.
The soup was very creamy (just the way I like it!) but for a healthier or less creamy option you could replace the cream with milk or you could just miss it out completely. The cheese rolls were lovely dipped in and it was exactly what I wanted! Yummy!!