Butternut Squash and Red Pepper Soup

Butternut Squash and Red Pepper Soup

“A soup with depth and flavour!”

Ingredients:

1 oz Butter

1 large Butternut Squash, peeled and deseeded

2 Red Peppers, sweet and long variety

1 tablespoon Olive Oil

2 cloves of Garlic, sliced finely

1 teaspoon freshly chopped Rosemary

0.5 pint (284 mls) Chicken Stock

0.5 pint (284 mls) Vegetable Stock

5 fl. oz Double Cream

ground White pepper to season

Method:

  1. Place the pepper and butternut squash pieces on a piece of foil and roast until cooked.
  2. Remove the peppers and butternut squash from the oven and allow to cool.
  3. Peel the skins from the peppers and chop the peppers.
  4. Fry the garlic in the butter and olive oil gently for a few minutes.
  5. Add the peppers and butternut squash and fry for about 5 minutes.
  6. Add the chopped rosemary and season with white pepper.
  7. Add the stock and simmer for about 30 minutes.
  8. Puree the mixture or simply mush if you prefer a more natural soup.
  9. Add the cream and gently heat through.
  10. Serve with chopped parsley and freshly grated pepper.

“This is definitely a full course meal, so make sure you are starving!”