Roasted Butternut Squash and Red Pepper Soup
A great starter that is packed with goodness. Serve with seeded gluten and wheat free toast, this also makes a hearty lunch. Can be made in advance and kept in the fridge for a couple of days.
- 1 large butternut squash - peeled and cut into 1 inch pieces
- 3 red peppers - roughly chopped
- 1 red onion - quartered
- 1 gluten and wheat free chicken or vegetable stock cube
- 1 litre water
- Olive oil
- Salt and pepper
- 1 clove of garlic
Diet: Gluten and Wheat Free
Preheat the oven to 200 °C, Gas 6. Place the peppers, butternut squash, onion and garlic in an ovenproof dish and drizzle with olive oil. Roast in the oven for 30 minutes or until soft.
Empty all the vegetable into a large pan, including the juices and cover with water. Add the stock cube and simmer for 1 hour.
Blend in a large blender or with a hand blender, until smooth and then season to taste. Simply re-heat gently when required.