Butternut Squash, Red Pepper and Chilli Soup
(Gluten and dairy free)
1 Butternut squash (approx 1kg) peeled, deseeded and roughly diced
1 red pepper (deseeded and diced)
2 onions (peeled and diced)
2 tbsp olive oil
1 clove garlic (crushed)
2 mild red chillies (deseeded and chopped)
850ml vegetable stock
2 tbl Freda’s Chipotle Chilli peanut butter
Toasted pumpkin seeds, extra chilli, soy yogurt and chopped peanuts to garnish.
Preheat oven to 200C (180C fan)
- Toss the squash, pepper, onions, garlic and chillies in the olive oil until coated and roast for approx 30 minutes (stirring half way through) until softened.
- Then put the vegetables into a large saucepan with the hot stock and the peanut butter and simmer for 5 minutes until all the veg is cooked through.
- Blend with a stick blender or in a liquidiser until smooth.
- Season to taste.
- Serve with the extra toppings.