My mother in law found a recipe for 'roasted butternut squash soup' on allrecipes that was delicious...and as usual we were all fighting for seconds!! I thought it might be extra yummy with some roasted red pepper in, so I tried it when I got home...and it is :)
2 medium sized butternut squash
2 medium size onions
2 cloves of garlic
1 red pepper
a couple of sprigs of thyme
1 litre of chicken stock
salt and black pepper to taste
a splash of vegetable oil
1. Roughly chop the squash flesh, onion and red pepper into large chunks, and crush the garlic cloves.
2. Put all the chopped vegetables and thyme (I pull all the leaves off and sprinkle them on) on a roasting tray/tin and pour a small amount of oil on, tossing them till they are all covered in oil.
3. Roast in a pre-heated oven at 180C/Gas for 30-40 minutes, or until all the ingredients have a nice caramelised colour on them, but not burnt...sometimes parts of my onions get burnt and I just chop those bits off :)
4. Pick out the roasted red pepper chunks and put in a ziploc bag while you make the stock (this is to help the skin of the pepper peel off easier)
5. Put the rest of the vegetables in a blender, with half of the stock and blend.
6. Now peel the skin off the pepper chunks and add to the blender, then gradually add the rest of the stock to the soup till it gets to the consistency you like. Serve with crusty bread (smothered in butter if you're anything like me!!).
I forgot again to take a photo of the above soup...I think I was too hungry to stop and take a pic, but here's one I took earlier of the original Roasted Butternut Squash Soup.
Roasted Butternut Squash Soup