60 MINUTES | FEEDS 6

Roasted red pepper & squash soup

Save a bit of the roasted veg for topping if you like, or top with halloumi “croutons” or garlicky bread croutons.

METHOD

1. Preheat the oven to 220C

2. Quarter your squash and lay on a baking tray, flesh side up. Roughly chop the peppers and add to another tray. Divide the rosemary between the trays, drizzle with 2 tbsp in each tray and season with salt and pepper.

3. Roast for 25-30 mins until completely tender, taking out the red pepper a little before the squash if it’s ready.

4. Meanwhile, roughly chop the onion & garlic. Fry onion in a large pot with the rest of the oil over medium for 8 mins until softened & golden. Add the garlic and fry for another minute then add the tin of chopped tomatoes. Stir then leave to bubble away until the veg has finished roasting. (Add red pepper once it’s roasted)

5. If the squash skin is tough, scoop out the flesh and add the skin to a veg stock rather than putting it in the soup. Add the squash flesh to the pot along with the stock. Simmer for 5 minutes, then blend until smooth (do this in batches for safety!) then season to taste.

6. Ladle into bowls, drizzle with extra virgin olive oil, halloumi croutons and/or bread croutons.

INGREDIENTS

1kg squash or pumpkin

2 red peppers

2 large sprigs of rosemary

6 tbsp olive oil, ghee or coconut oil

2 big onions, roughly chopped

4 cloves of garlic, diced

2 x 400g tins of chopped tomatoes

2 large sprigs of rosemary or to taste, pull the leaves off to give you 2 teaspoons of rosemary leaves or use 3 tap dried rosemary

2 tablespoons ghee or coconut oil

1 litres of homemade veg or chicken stock - more or less depending on how thick you like your soups

Sea salt and pepper to taste