BUTTERNUT SQUASH AND RED PEPPER SOUP

 BUTTERNUT SQUASH AND RED PEPPER SOUP

 

 

1 medium sized butternut squash, peeled, deseeded and chopped 1 onion, finely chopped 1 red pepper, deseeded and chopped 1 ½ litres (2 pints) hot vegetable stock Ground black pepper

NOTE: When using stock cube we use 1 cube for every 1 pint!!   25 Minutes to prepare, 25 Minutes to cook Serves about 4

 

1. Peel, deeseed and chop the butternut squash and place in large saucepan with 1 chopped onion and 1 deseeded and chopped red pepper.  Add 1 ½ litres (2 pints) hot vegetable stock and simmer for 25-30 minutes, or until the squash is tender.

 

2. Puree in a blender (or use a hand held blender) until smooth.  Season, then serve chopped parsley if desired.  Serve into dish with hot crusty rolls.