butternut and red pepper soup
Butternut squash, pepper & chilli soup
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A tasty, wholesome and healthy soup. Perfect for those winter days and served with fresh crusty bread.
Servings
6
Prep Time
20min
Cook Time
50-60min
Servings
6
Prep Time
20min
Cook Time
50-60min
butternut and red pepper soup
Butternut squash, pepper & chilli soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A tasty, wholesome and healthy soup. Perfect for those winter days and served with fresh crusty bread.
Servings
6
Prep Time
20min
Cook Time
50-60min
Servings
6
Prep Time
20min
Cook Time
50-60min
Ingredients
Servings:
Units:
Instructions
  1. Put the squash, drizzled in olive oil in the oven for 30-40 minutes to bake at 160C/320F/Gas 3. After 15 minutes, add red peppers, red onion and garlic cloves and bake.
  2. Leave to cool. Meanwhile add 2-3 pints of stock in a saucepan, adding mustard seeds, chillies salt and pepper. Cook for approx 20 minutes until all vegetables well cooked and start to become very soft.
  3. Blend until smooth. Serve with fresh, crusty bread,
Recipe Notes

Perfect for freezing those left overs

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