Name: Roasted Squash & Red Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 400 g Butternut Squash (chunked); 200 g Red Pepper (chunked); 150 g White Onions (chunked); 3 Garlic Cloves; 1 tbsp Extra Virgin Olive Oil; 250 ml Stock (Chicken Bone Broth) (or vegetable stock); 200 ml Water; 1 tbsp Cumin; pinch Salt; pinch Pepper

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LUNCH | STARTER

SUPER SOUP

There aren’t many things more comforting than a warm bowl of soup on a cold day. Soups are an easy way to sneak more vegetables into your day. This recipe also includes happy-gut promoting bone broth, great for your skin and digestion.

Balance out your meal with a source of protein or fat. Creme Fraiche and pumpkin seeds pair well, or add a scattering of cheese or a poached egg.

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Roasted Squash & Red Pepper Soup

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Lunch, Soup, Starter

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: 2

Equipment

Oven
Blender

Ingredients

400 g Butternut Squash chunked
200 g Red Pepper chunked
150 g White Onions chunked
3 Garlic Cloves
1 tbsp Extra Virgin Olive Oil
250 ml Stock (Chicken Bone Broth) or vegetable stock
200 ml Water
1 tbsp Cumin
pinch Salt
pinch Pepper

Instructions

Preheat oven to 140°C.
Peel and cut butternut squash into chunks. Cut red pepper into chunks. Peel and chop onion into chunks. Peel garlic.
Put all vegetables in ovenproof tray and drizzle with extra virgin olive oil.
Roast for 40 minutes.
Combine in blender with stock, water, cumin, salt and pepper.
Warm to serve.

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