Roasted Red Pepper & Butternut Squash Soup.
This is a simple, deliciously healthy recipe,
that you can eat as part of a low carb diet.
Ingredients
2 tblsps Olive Oil
4 Red Pepper, de seeded and halved
400gr Butternut Squash, diced
1 Medium Onion, diced
500ml Vegetable Stock
½ tsp Chilli Flakes
Salt & Black Pepper to taste.
Method
Heat oven to 180c
Place the peppers, onions and Butternut Squash in an oven tray. Season well and sprinkle 1 tablespoon of oil over.
Cook in the oven until the edges of the peppers blacken ( 20-30mins).
Allow to cool, then dice the peppers.
In a large saucepan, heat the remaining oil and add the roasted veg. Pour in the veg stock and chilli flakes. Bring to the boil and simmer for 25mins, until the veg is soft.
Now just blitz it in a food processor, until smooth. Check for seasoning and serve.
Delicious!
