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This is the first time I have ever cooked a butternut squash, and so I didn't really have an idea what it would taste like. If you've not tried it, the flavour is somewhat nutty. I decided to roast the vegetables prior to making the soup to enhance the flavours, I have to say it worked really well and the results are delicious. If you are on a diet, you may be better off lightly frying (or dry frying if you can) the vegetables, rather than roasting them. I added bacon chips as a garnish, but you will find the soup equally tasty and satisfying without them, the milk can also be removed from the recipe. This recipe serves two as a hearty meal when served with crusty bread.
Ingredients
- 1 medium Butternut squash, peeled, deseeded and diced
- 2 Red peppers, chopped
- 1 Onion, diced
- 1 Dessert apple, peeled, cored and diced
- 4 Tomatoes, cut into eighths
- Olive oil
- 3 medium Potatoes, peeled and diced
- 1L Vegetable or Chicken stock
- Freshly ground Black pepper
- 100ml Milk
- 150g Bacon, diced
Method
- Place all the vegetables except the potatoes on to a baking tray, drizzle with olive oil, toss, and place into an oven at 180 degrees C for 20 minutes.
- Meanwhile, bring the stock to the boil, add the potatoes and simmer for 15 minutes.
- Dry fry the bacon chips.
- Remove the vegetables from the oven and allow to cool slightly.
- Place the roasted vegetables, milk and a portion of the stock into a blender, and blend until an even paste is reached.
- Mix the blended soup with the remaining stock and potatoes, and bring to the boil. Taste, and season as required with pepper.
- Serve the soup immediately, with the bacon chips sprinkled over the top.