A really tasty, warming and soothing soup – packed with anti-oxidants.
1 butternut squash, peeled and cubed
1 red pepper, de-seeded and roughly chopped
1 onion, peeled and chopped
1 red chilli – de-seeded and sliced in half
2 cloves garlic
750ml vegetable stock
Preheat the oven to 180 (fan)
Put the butternut squash, red pepper, onion and red chilli on a roasting tray, drizzle with olive oil and season, then roast for around 40 mins.
Once the veg and soft and slightly browned, remove from the oven.
Heat some olive oil in a large pan and gently fry the chopped garlic for a minute or two before adding the roasted vegetables and the stock.
Simmer for 5 mins or so then blend.