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

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