Roasted Squash & Red Pepper Soup
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.