Butternut squash and red pepper soup

Butternut squash and red pepper soup

1 carrot

2 red peppers

1 large onion

750g butternut squash

2 cloves of garlic

1 tbsp olive oil

2 vegetable stock cubes

Peel and chop the carrots, onion and butternut squash. De-seed the peppers and chop.

Peel the garlic and crush.

Heat a large saucepan and add the olive oil.

Add all your chopped vegetables and mix.

Cook for roughly 10 minutes until the vegetables begin to soften.

Make up the stock cubes with 2 litres of boiling water.

Add to the saucepan and bring to the boil, stirring occasionally.

Reduce the heat and simmer for 8-10 minutes.

Remove from heat and blend using a hand blender or liquidiser.

Serve with brown bread (optional).


Main ingredients

Recipe Type
Soups, Easy, Family Dinners, One Pot, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

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