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List of ingredients for Roasted squash, red pepper and sweet potato soup


* About 1.2 kg unpeeled Squash after the seeds have been removed and cut into chunks about the size of medium to large Carrots, or chopped up as best you can
* * An ice-cream scoop is ideal for removing the seeds
* 1 litre of vegetable stock
* 6 small Sweet potatoes, peeled and cut into 2cm rings
* 1 whole bulb Garlic - unpeeled
* 4 Red peppers cut in half length-wise, membranes, seeds and stalks removed
* Olive oil
* 2 teaspoons Pimentón de La Vera
* Pinch of Chilli flakes
* Salt and Pepper to taste

===Method===
* Halve the peppers and arrange with the rest of the vegetables on a lightly oiled baking tray
* Drizzle with a little olive oil and season with salt and pepper and sprinkle with chilli flakes (to taste)
* Roast until the squash and sweet potatoes are soft, about 30 to 50 minutes. Reserve any spare liquid to add to the soup mix
* Squeeze the softened garlic from the bulbs
* Scoop the flesh from the squash, discarding the skin
* Remove the stalks and membranes from the red peppers and roughly chop
* Add all the ingredients to a blender
* If your blender is large enough add of the stock, if not, just enough make the mixture slightly fluid
* Blitz to a purée, add the remaining stock, mix well and simmer for 10 minutes
* Season to taste and serve with crusty bread

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Roasted_squash,_red_pepper_and_sweet_potato_soup

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