Recipes

Butternut Squash, Sweet Potato and Red Pepper Soup

Ingredients
1 medium butternut squash (peeled / chopped)
1 medium sweet potato (peeled / chopped)
2 large red peppers (roughly chopped)
1 large onion (finely chopped)
2 tbsp olive oil – for roasting vegetables
1 tbsp olive oil – for frying onions
1 litre vegetable stock
salt & pepper to taste

Method
Tip the butternut squash, sweet potato, and red peppers into a large bowl, with the oil and salt and pepper and mix well.
Place on a large baking sheet and roast at 200c/180c(fan) for 40-50 minutes until soft and starting to crisp and brown on the edges.
Heat the other oil in a large pan and add finely chopped onion. Fry gently for about 15 minutes, add the roasted vegetables and vegetable stock and simmer for 20 minutes.
Blend until smooth.
Serve with some freshly baked crusty bread and enjoy!!!