As much as I love cooking, some days I just want something that doesn’t require much attendance in the kitchen.
This butternut squash and red pepper soup does the trick superbly, and it tastes lovely!
The recipe serves 4 (or in this case just the two of us, with double helpings:)
- 1 large (organic) butternut squash
- 1 large (organic) red pepper
- 1 large (organic) onion or a couple of shallots
- 1/2 litre to 1 litre of veg stock (depending on the size of the butternut squash and how thick or thin you like the soup)
- chilli pepper (use as much or little as you like)
- some soy cream (again, use to your own liking or skip it entirely)
- salt, pepper and whatever herbs or spice you fancy
De-seed and chop the squash into large chunks (when using organic squash I don’t bother peeling it, the skin goes soft in the oven anyway). ‘Waste not, want not’ and keep the seeds from the butternut squash as they make a delicious topping for the soup. Put the chunks of squash in a tray and drizzle with some olive or rapeseed oil, and salt and pepper. In the oven for about 30min at 180 degrees C.
Whilst that’s in the oven, chop up the onion and red pepper (doesn’t really matter how large or small chunks as it will all get mixed in the end, remember it’s supposed to be a hassle free dinner). Gently fry in a large saucepan with some rapeseed or sunflower oil with the chilli, garlic, salt and pepper. Mix up the veg stock.
Take a break, have a nice cup of tea whilst the butternut squash is cooking away in the oven.
Rinse the seeds from the butternut squash and put them in a separate tray to dry out in the oven for about 10 minutes
When the butternut squash chunks has gone a bit soft and mushy just transfer them from the oven into the saucepan and mix with the onion and pepper. Pour over the veg stock and let simmer for about 10 minutes. At this stage you can add whatever herb or spice you like!
Have another cup of tea if you like:)
Take the seeds out if the oven and fry them in a pan with a little oil until golden and crispy!
Blitz the soup with a blender and reheat adding as much soy cream as you like. Taste to see if more salt, pepper or herbs are needed.
Top with the seeds and there you go, fuss-free dinner!