Butternut, Ginger and red Pepper Soup

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A tasty soup with a bit of a zing from the Ginger – mmm my  kind of soup.

 

Ingredients

1 Butternut squash, peeled and diced

1 red onion

1 or 2 red peppers

Coarsely grated ginger

1/2 tsp chilli flakes

parsley to garnish

75g of wholemeal/seeded bread cut into small chunks

1/2 tsp mixed herbs

800ml any stock of choice

2tbsp vegetable oil

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Method

  • Place the onion and garlic (if using) into the pan with the oil and cook until softened.
  • Add the butternut Squash, red pepper, ginger and chilli flakes
  • Stir being careful that nothing gets burnt
  • Pour the stock over the mixture
  • Leave to simmer with a lid on until the butternut is soft
  • Put the chunks of bread onto a baking tray. Drizzle with some of the oil and all the mixed herbs and season with black pepper.
  • Transfer to a blender until smooth
  • Serve with croutons and garnish in the middle

This soup freezes well.

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14 thoughts on “Butternut, Ginger and red Pepper Soup

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