With the colder weather settling in nicely, soups have made a very welcome come back to our dinner table. Nothing better that a spicy, comforting soup to warm you up and making you feel all cosy. Soups are definitively the best thing about winter for me. It’s a great way to eat lots of veggies and combination and flavours are endless. I’ve been having lots of red lentils based soups recently, so you will very likely see a few more soups recipes coming here soon.
This recipe involves nothing more than chopping a few veggies, roast them and finally blend then. Done. You can adjust the spice to your liking by adding a bit more chilli flakes or reducing the amount. I like a bit of a kick especially when temperature are heading down.
I’ve served this soup with garlic croutons but it’s equally good with a slice of rustic bread.
Spicy Butternut Squash and Red Pepper Soup
Print recipe
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish, Soup |
| Misc | Serve Hot |
Ingredients
- 1 Red onion
- 1 Small Butternut Squash
- 3 Red Peppers
- 3 cloves Garlic
- Thyme
- 1 tablespoon Olive oil
- 1 teaspoon Chilli flakes
- Veggie stock or water
Note
You can add some nutritional yeast , black sesame seeds and a pinch of cayenne pepper for an extra kick.
Directions
| Preheat the oven to 190C. Chop the onion, butternut squash and red peppers into chunks. Place in a oven tray with the garlic cloves (whole, no need to peel) and a few springs of thyme. Add a the olive oil, mix the veggies and roast for 30-45 minutes, until the butternut squash is soft. | |
| Remove the veggies from the oven and take off the skin of the butternut squash and garlic. Pick the leaves of the thyme and place all the veggies in a blender. Add the chilli flakes ( use more or less than a teaspoon according to your liking) along with some stock or water to achieve your desire consistency and blend until smooth. | |
| Season with salt and pepper. | |
