Butternut Squash, Red Pepper and Carrot Soup

When it comes around to this time of year, there’s nothing I love more than making a big batch of soup on a Sunday ready for my working week. It’s not only super easy to make, but perfect for on the go or warming up quickly on your dinner break. I have a few different go to recipes and thought why not share them on here, after all, who doesn’t love a big bowl of warm soup in the Autumn time?

What you need (Makes around 1200ml soup, 4 portions).

  • 1 Butternut squash
  • 3 medium carrots
  • 1 red pepper
  • Olive oil
  • 2 vegetable stock cubes
  • 1 brown onion
  • 4 garlic cloves
  • Paprika
  • Hot chilli powder
  • Salt
  • Pepper
  • Chilli flakes to garnish (optional)

How to make.

  1. Preheat your oven to 180 degrees.
  2. Cut the butternut squash, carrots and red pepper into chunks and put onto a baking tray. Drizzle with olive oil, salt, pepper, paprika and chilli pepper and mix well.
  3. Roast in the oven for 25 – 30 minutes (until they’re starting to brown).
  4. Cut up your onion and garlic into small pieces.
  5. Add some oil to a pan and brown the onion and garlic for 2 – 3 minutes.
  6. Make your stock (around 500ml).
  7. Take the roasted veg out of the oven and put into the pan with the stock (make sure all the veg is covered, so add more water if needed).
  8. Let simmer for 10 minutes.
  9. Blend all the ingredients up and depending on the consistency you like your soup, add more water as desired.
  10. Serve with a sprinkle of chilli flakes on top and lovely crusty bread!

Let me know if you give this soup a try, it’s one of my favourites and sometimes I’ll just mix up the squash by using sweet potato instead but I though squash was a bit more appropriate for this time of year – don’t you think?

Love, always – B
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