Roasted Butternut Squash and Red Pepper Soup

A really tasty, warming and soothing soup – packed with anti-oxidants.

Ingredients:

1 butternut squash, peeled and cubed

1 red pepper, de-seeded and roughly chopped

1 onion, peeled and chopped

1 red chilli – de-seeded and sliced in half

2 cloves garlic

olive oil

750ml vegetable stock

Method:

Preheat the oven to 180 (fan)

Put the butternut squash, red pepper, onion and red chilli on a roasting tray, drizzle with olive oil and season, then roast for around 40 mins.

Once the veg and soft and slightly browned, remove from the oven.

Heat some olive oil in a large pan and gently fry the chopped garlic for a minute or two before adding the roasted vegetables and the stock.

Simmer for 5 mins or so then blend.

That’s it!

Like this article?

Share on Facebook
Share on Twitter
Share on Linkdin
Share on Pinterest
Picture of Kate Smart

Kate Smart

Kate has been providing fitness and wellness training for hundreds of women through every life stage since 2005. She is passionate about helping women regain their energy and fitness both inside and out.Kate offers expert knowledge, encouragement and motivation with a heavy sprinkling of humour and empathy in all her sessions whether in person or online.