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Spiced Roasted squash and bell pepper soup

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 you’re ready to serve the soup, just add the stock and fresh herbs -et voilà, you have a 5 minute, tasty, filling meal. Serve the soup with wholesome bread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash or ½ large
  • 2 yellow bell peppers
  • 1 red bell pepper
  • 4 cloves of garlic
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp turmeric powder
  • ½ tsp ground coriander
  • ¼ tsp cayenne
  • 1 handful fresh coriander leaves
  • Approx. 600ml vegetable stock

Method
 

  1. Heat the oven to 170°C.
  2. 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.
  3. Roast for about 30 minutes, until tender. Set aside to cool.
  4. When cooled, remove and discard the skins of the garlic, squash and pepper pieces.
  5. 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 it’s too thick.
  6. Add the fresh coriander leaves, then blitz for a few seconds.
  7. Bring to a simmer, then serve immediately.