Spicy Butternut Squash and Red Pepper Soup
This soup will give you an instantly warm feeling, perfect on a cold night.
- 1 Red onion
- 1 Small Butternut Squash
- 3 Red Peppers
- 3 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Chilli flakes
- Veggie stock or water
You can add some nutritional yeast , black sesame seeds and a pinch of cayenne pepper for an extra kick.
|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. |