Ingredients:
1 butternut squash (halved lengthways)
2 red peppers (deseeded & quartered)
3 cloves garlic
1 onion
A little butter or coconut oil
1 red chilli (or 05.-1 tsp mild chilli powder)
Enough stock to cover the veg in the pan
Ground pepper to taste
Mixed seeds (for topping)
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Method:
1. On around 190 degrees c place the squash on a baking tray and cook for 15 minutes
2. Add the red peppers to the baking tray and cook for an additional 15-20 minutes until both vegetables are tender (use a sharp knife to check the squash is soft)
3. Meanwhile, in a pan add a knob of butter or coconut oil. Add the finely shopped onion and garlic - simmer on a low heat for around 5-10 mins until softened
4. Once the squash and peppers are cooked, add these to the pan and add enough stock just to cover all of the vegetables - this will keep the consistency nice and thick
5. Add the red chilli or powder and stir all thoroughly. Leave to simmer for around 10 minutes and take off the heat. Add pepper to taste
6. Once cooled slightly, transfer soup to a blender and blend until smooth
7. Once ready to eat, reheat the soup and add your mixed seeds to the top