Servings : Serves 4-6
Soups are great for when you prefer a light lunch or when you need a starter to any meal. This one is a great favourite of ours! Leftovers keep well either refrigerated for a few days or frozen for a couple of weeks, which makes it an ideal ‘make-ahead’ kind of dish.
- 1 medium butternut squash, peeled, seeded and cubed
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 onion, chopped into chunks
- 2 garlic cloves
- 1 tbsp veg or olive oil
- 1 tbsp butter
- 1 tsp red chilli flakes or cayenne pepper
- water or stock as needed
- salt and pepper to taste
- lemon slices (to squeeze into the soup right before serving)
Drizzle olive oil and some salt and pepper over the chopped veggies (butternut, carrots, bell pepper, garlic cloves and onion), then tip into a tin and bake for 40-45 minutes at 180 C. Alternatively, you can pan-fry these veggies over a stove top until they begin to caramelise at the edges. This helps intensify the flavour of the soup.
Once done, put the veggies into a pan and add enough water or stock to cover the veggies by about an inch. Add the chilli flakes or cayenne pepper plus a bit of salt. Bring to a simmer over medium heat until the veggies are completely tender. Then blend with an immersion blender until smooth. Check the consistency and add more water or stock as needed. Taste and adjust seasoning.
Turn off the heat and serve. I like to squeeze in a tiny bit of lemon juice right before serving to give the soup a zingy taste.