I’ve had a Butternut Squash in my Fridge for a couple of days and so I needed to use it (OK, more than a couple of days) so I made a very yummy soup with it and it’s syn free.
1 Butternut Squash, chopped (Mind those fingers when cutting it)
3 Peppers (Red, Yellow, White etc, doesn’t matter)
1 pint of Vegetable Stock
Cut up the Butternut Squash into cubes and slices the peppers and place them on a tray and roast in the over until soft, the peppers skins will go black but this is fine! I put them in at Gas Mark 5.
I didn’t cover them in oil or Fry light and they worked fine. You could probably put a load of herbs in their too to add a bit more flavour and aroma 🙂
Put all the Roasted Squash and peppers in a big bowl, add the stock and blitz!
It’s as simple as that, all done 🙂
As more or less stock to suit your desires, this makes it thick but not too thick.