Spiced Roasted squash and bell pepper soup
Background
As I've mentioned before, when I make roast dinner I always try to bake veggies on the lower shelf for meals ahead throughout the week. This Spiced Roasted squash and bell pepper soup is good example which can be made a day or two ahead - just move the roasted veggies into a container and chill. When youβre ready to serve the soup, just add the stock and fresh herbsΒ - et voilΓ , you have a 5 minute, tasty, filling meal. Serve the soup with wholesome bread.
Ingredients
- 1 small butternut squash or Β½ large
- 2 yellow bell peppers
- 1 red bell pepper
- 4 cloves of garlic
- 2 Tbsp olive oil
- Β½ tsp cumin
- Β½ tsp turmeric powder
- Β½ tsp ground coriander
- ΒΌ tsp cayenne
- 1 handful fresh coriander leaves
- Approx. 600ml vegetable stock
Instructions
- Heat the oven to 170Β°C.
- Cut the squash into wedges, the peppers into half. Arrange them on a baking tray. Scatter the garlic cloves around (in their skin). Mix the oil with the spices, then brush the veggies with this mixture.
- Roast for about 30 minutes, until tender. Set aside to cool.
- When cooled, remove and discard the skins of the garlic, squash and pepper pieces.
- Put the flesh into a saucepan. Add most of the stock and, using a stick blender, process into a smooth, silky soup. Add more stock, if itβs too thick.
- Add the fresh coriander leaves, then blitz for a few seconds.
- Bring to a simmer, then serve immediately.
Tips
If you add less stock to the veggies, youβll get a thick sauce - perfect for pasta or meatballs!Categories
- Meal Type: - Everyday - Lunch - Main - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Fusion
- Occasions: - Bonfire Night - Halloween - Parties - Thanksgiving
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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