Roasted Squash and Pepper Soup
1 hr
Squash halves roast with red onion, pepper and carrot, then everything is blitzed with stock, cheese and cream. Served with a swirl of cream and pumpkin seeds.
Ingredients
4 servings
Butternut squash(halved lengthwise)1 pcs
Red onion(halved)2 pcs
Bell pepper(red)1 pcs
Carrot2 pcs
Broth(vegetable or chicken)500 ml
Cheese(grated)100 g
Cream150 ml
Olive oil2 tbsp
Salt1 tsp
Pumpkin seeds(to serve)2 tbsp
Instructions
1
Cut the squash lengthwise and scoop out the seeds. Put it in the basket cut side up.
2
Add the halved red onions, pieces of pepper and the carrots, drizzle with oil and season with salt.
3
Cook at 190 °C (374 °F) for 35 minutes — the vegetables should be soft.
4
Scrape the squash flesh out with a spoon and put it in a pan with the rest of the vegetables.
5
Pour in the stock, add the grated cheese and some of the cream and blitz with a stick blender until smooth.
6
Warm the soup on the hob, ladle into bowls, swirl in cream and scatter with pumpkin seeds.