Roasted Red Pepper & Butternut Squash Soup

 

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!