Roasted squash and pepper soup
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Ingredients
100g frozen chopped onion
100g frozen chopped peppers
300g frozen chopped butternut squash
2 tsp chopped garlic (from jar or freezer is fine)
2 tbsp vegetable oil Salt and pepper
1 vegetable stock cube and hot water will be needed for finishing
Method
Put the onion, peppers, squash, garlic and vegetable oil onto a large baking tray. Mix well. Season with salt and pepper.
Roast in the oven at 180°C degrees for 40 minutes.
Remove from the oven and allow to cool before blitzing with a little vegetable stock made with a stock cube until you get the consistency you like.
This soup will keep in the fridge in a sealed container for up to 3 days and is perfect for freezing for reheating another day.
Recipe Suggestion: Add 2 teaspoons of garam masala to the roasting tray for a warmer spiced flavour soup.
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