Superb Squash, Red Pepper and Tomato Soup
So over the last couple of weeks I haven't been feeling my best as this week I was unfortunately taken into hospital due to a pretty nasty infection in my throat - delightful! Anyways, according to the doc I need to take a bit better care of myself and the best thing for that is lots of sleep and fantastic healthy but delicious food just like this gorgeous soup!
This recipe is an utter pleasure to both make and eat. You simply cannot beat the flavours of roasted veg and garlic and when you combine that with a couple of warming spices and a hearty dollop of creaminess, you're on to an absolute winner. This soup is perfect for this time of year as not only will it warm you up from the inside out but it also uses ingredients that are in season right now.
Superb Squash, Red Pepper and Tomato Soup
Serves 4-6
750g butternut squash, peeled and cut into inch chunks
2 red peppers, deseeded, cut into inch pieces
6 tomatoes, cut into wedges
4 garlic cloves, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 litre chicken/vegetable stock (you could even use homemade!)
1 tsp tomato purée
dollop of crème fraîche (optional)
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Place the butternut squash, peppers, tomatoes and garlic into a large casserole pan. Drizzle with olive oil and sprinkle over the spices. Season well and place the lid on the pan. Cook in the oven for 20 minutes. Remove the lid and return to the oven for a further 20 minutes, until all the vegetables are soft and beginning to caramelise.
Place the pan on the hob and mash up the vegetables with a potato masher or place half the vegetables in a food processor until roughly mashed. The soup should have some texture so leave at least half of it chunky. Add the stock and the tomato purée and bring to the boil; simmer for 15 minutes. Stir in the crème fraîche (if using) and serve.
This recipe is an utter pleasure to both make and eat. You simply cannot beat the flavours of roasted veg and garlic and when you combine that with a couple of warming spices and a hearty dollop of creaminess, you're on to an absolute winner. This soup is perfect for this time of year as not only will it warm you up from the inside out but it also uses ingredients that are in season right now.
Superb Squash, Red Pepper and Tomato Soup
Serves 4-6750g butternut squash, peeled and cut into inch chunks
2 red peppers, deseeded, cut into inch pieces
6 tomatoes, cut into wedges
4 garlic cloves, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 litre chicken/vegetable stock (you could even use homemade!)
1 tsp tomato purée
dollop of crème fraîche (optional)
Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Place the butternut squash, peppers, tomatoes and garlic into a large casserole pan. Drizzle with olive oil and sprinkle over the spices. Season well and place the lid on the pan. Cook in the oven for 20 minutes. Remove the lid and return to the oven for a further 20 minutes, until all the vegetables are soft and beginning to caramelise.
Place the pan on the hob and mash up the vegetables with a potato masher or place half the vegetables in a food processor until roughly mashed. The soup should have some texture so leave at least half of it chunky. Add the stock and the tomato purée and bring to the boil; simmer for 15 minutes. Stir in the crème fraîche (if using) and serve.
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