As much as I adore summer, my heart truly belongs to autumn. There are just so many reasons why I fall head over heels for autumn time and time again. The spectacular colours, crisp mornings, cosy blankets, pumpkin themed everything and particularly the hearty homemade foods that start to appear as the autumn months roll in. It already feels like we’ve waved our goodbyes to summer here in the UK and I’m kicking off the autumn season with my favourite roast pepper and butternut squash soup!
I’ll admit – I am a bit of a ‘wing it’ kind of cook in my kitchen. I don’t strictly stick to following recipes and I like to experiment as I go along most of the time. There is nothing more agonizing to me than having to weigh out ‘x’ amount of every single ingredient. I love cooking and serving up delicious meals but I prefer to do it in real time. Below are the rough guidelines to a heartwarming squash and pepper soup! Its full of flavour and takes no time at all to make. You don’t have to be experienced in the kitchen to make this!
Roasting the two main ingredients is the key to this easy but tasty recipe as it brings out the natural sweetness in the peppers and does a lot of the hard work for you! By putting the squash in the oven it cuts out a lot of fiddly, time consuming preparation because you leave its skin on meaning there is no need to peel the tough squash!
Medium butternut squash.
Pepper of any colour (I tend to do half/half orange and red.)
700ml Veg stock.
Sprinkling of paprika.
Salt/pepper to taste.
- Carefully cut the squash in half (longways.) A sharp kitchen knife makes life a lot easier in this process. Scoop the seeds out and discard.
- Dice pepper.
- Place the squash and pepper on a roasting tray in a pre-warmed oven of 180 degrees. Sprinkle a bit of paprika over the veggies and season to taste.
- Cook for approx 30 mins or until the squash is soft.(I tend to get the peppers out a little earlier as they can burn so just keep an eye on it all.)
- Meanwhile chop and fry the onion in the same saucepan you want to serve the soup in.
- Boil a kettle of water and using a measuring jug prepare your stock. Then pour in saucepan with onion.
- When the squash is ready take out the oven. Cool for a few minutes however while it is still warm, cut lines down the long side of the squash as if to remove from its skin and dice in the middle. You should be able to easily scoop the flesh of the cooked squash out leaving the skin behind. The skin should be discarded.
- Place the roast squash in the saucepan along with all the other ingredients and using whatever method you have at home blend into your preferred consistency. We don’t like our soup too smooth so I leave it a bit chunky.
- Simply bring to the boil when you are ready to consume it.
BONUS: This is also freezable meaning it makes more than one meal depending on how many people you are feeding!
Serve with fresh bread or baking rolls and enjoy!