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{"id":5528,"date":"2022-09-23T17:53:00","date_gmt":"2022-09-23T16:53:00","guid":{"rendered":"https:\/\/katesmartfitness.online\/?p=5528"},"modified":"2022-10-03T10:49:54","modified_gmt":"2022-10-03T09:49:54","slug":"roasted-butternut-squash-and-red-pepper-soup","status":"publish","type":"post","link":"https:\/\/katesmartfitness.online\/roasted-butternut-squash-and-red-pepper-soup\/","title":{"rendered":"Roasted Butternut Squash and Red Pepper Soup"},"content":{"rendered":"\n
A really tasty, warming and soothing soup – packed with anti-oxidants.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
1 butternut squash, peeled and cubed<\/p>\n\n\n\n
1 red pepper, de-seeded and roughly chopped<\/p>\n\n\n\n
1 onion, peeled and chopped<\/p>\n\n\n\n
1 red chilli – de-seeded and sliced in half<\/p>\n\n\n\n
2 cloves garlic<\/p>\n\n\n\n
olive oil<\/p>\n\n\n\n
750ml vegetable stock<\/p>\n\n\n\n
<\/p>\n\n\n\n
Method:<\/p>\n\n\n\n
Preheat the oven to 180 (fan)<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Once the veg and soft and slightly browned, remove from the oven.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n