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- 1 butternut squash
- 2 red peppers
- 1 onion
- Salt and pepper
- 1 litre good quality stock (homemade if possible)
- Some grated parmesan
- Some yummy bread to serve
Cut your peppers into strips and then add them to the squash, and pop them back into the oven for another half hour. Check if you need to add any more oil at this point, you don’t want your veg drying out.
Once your squash and peppers are very tender take them out the oven and pop them into a blender, or into a large bowl if you’re using a hand blender. Add the stock and whizz until your soup is nice and chunky, or smoother if that’s how you like it.
Grate some Parmesan into the soup and mix it all up. Give it a quick taste and see if it needs any more seasoning.
Serve into lovely soup bowls, or mugs, and cut some crusty bread to serve.