This is a lovely warm vegetable soup for the winter and is full of nutrients and antioxidants. Red peppers are full of vitamin C together with vitamin B6 and folate. This soup will give a boost to your immune system as well as helping to reduce inflammation. The soup is also high in fibre. To boost protein levels just add a can of white beans like butternut beans and this will help you keep full for longer.
Put butternut squash, red pepper and garlic cloves into a roasting tray and pour over half of the olive oil. Oven should be at 180C. Cook for 30-40 mins until soft.
In the meantime, gently fry the onions, celery and garlic with remaining olive oil until soft. Add chilli and fry for 2 more mins.
Put the red peppers, butternut squash into the onion mixture. Remove the skins from the garlic and place them in with the onion mixture.
Add 750 mls of vegetable stock and cook for further 5-10 mins. Season.
Place mixture in food processor or blender. Blend until smooth and then serve.
Leave a Reply