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Butternut Squash and Red Pepper Soup Preparation time 10 minutes, cooking time 45 minutes, calories per portion 267 Kcal, fat per portion 12g of which saturated 1.4g, suitable for vegetarians & freezing. serves 2, Cook’s tip This soup needs no thickening and is also good half puréed – leave a few ‘lumps’ of squash in it for interest. Shopper’s tip Butternut squash are available virtually all-year-round and they keep very well for weeks in the vegetable rack. Ingredients Olive oil 1 tbsp Onion 1 small, peeled and chopped Butternut squash ½, peeled, deseeded and roughly cubed (400–450g/14–16oz prepared weight) Red pepper 1 small, deseeded and diced Thyme a few sprigs Parsley a few sprigs Bay leaf 1 Vegetable stock 600ml (1 pint) Salt and freshly ground black pepper Lemon juice dash, optional For the seedy sprinkle Pumpkin seeds 2 tsp Sesame seeds 1 tsp Cumin seeds ½ tsp Coriander seeds ½ tsp Recipe 1 Put the oil in a large saucepan with the onion, squash, red pepper and herbs. Cover and cook over a medium heat for 10 minutes, stirring occasionally. Then pour the stock into the pan, bring to the boil, lower the heat and let it simmer for 30–35 minutes until the squash is tender. 2 Meanwhile, mix the seeds in a small pan and heat until they toast and pop. Set them aside in a small dish. 3 Allow the cooked vegetables to cool for a few minutes, remove the herbs and then purée the mixture either using a stick blender in the pan or transfer to a food processor. Season well and add a dash of lemon juice if you think it tastes too sweet. 4 Reheat the soup, if necessary, and pour into warmed bowls. Serve with the seeds for sprinkling on top. |
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