Roasted butternut squash and bell pepper soup

img_4170-01

Hearty and creamy, a combination of roasted butternut squash and bell pepper is packed with flavours. Warm up with a bowl of this winter comfort food. Make it vegan by adding coconut cream instead of fresh cream. Sprinkle some chilly flakes for the little spicy punch.

Serves -3

You need –

  • Red bell pepper – large 1
  • Butternut squash- 500 grams (½ of 1 kilo squash is what I have used )
  • Veg stock – 2 cup
  • Fresh cream – 1/2 cup
  • Garlic pods – 3
  • Thyme- 2-3 sprigs
  • Salt n pepper to taste

Roasted butternut squash and bell pepper soup

Roasted butternut squash and bell pepper soup

How to –

Pre-heat the oven to 220° C. Slice the pepper in half.  Remove/scoop the seeds from the squash and pepper. Place them along with the garlic pods on a baking tray lined with baking sheet. Now baste them with some olive oil and roast the peppers and garlic for about 20- 25 minutes and the squash for another additional 10 minutes or until golden and tender.

Place the pepper, squash and garlic in a blender. Carefully blend till creamy.

Heat a large sauce pan, pour the veg stock, thyme and bring to simmer for 10 minutes.  Pour in the squash-pepper mixture and bring to a gentle simmer. Just before turning off the heat add the cream. Season with salt, pepper and stir well. Turn off the heat and serve

Roasted butternut squash and bell pepper soup

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s