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Roast Squash & Chilli Soup

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Author: Helen Kingscott, Posted: Monday, 24th February 2014, 08:00

Roast Squash & Chilli Soup

Ingredients:
1 butternut squash approx 1.5kg
2 large onions
4 medium vine tomatoes
1 medium-hot red chilli 5-7cm long
4 tbsp olive oil; sea salt
900ml chicken or vegetable stock.

Optional garnishes:
Sour cream
Chopped coriander

Method:
1. Pre-heat the oven to 220C/200C fan/Gas 7.

2. Peel the squash and cut into chunks, discarding the seeds.

3. Peel, halve and slice the onions. Halve the tomatoes.

4. Arrange the squash, onion and tomatoes in two large roasting trays in a single layer, adding the whole chilli to one.

5. Drizzle 2 tbsp olive oil over each trayful and season with salt.

6. Roast for 55 minutes, stirring halfway through.

7. Discard any very dark looking onion strands. Split open the chilli and scrape out and discard the seeds.

8. In a blender, whizz the chilli with all the vegetables and the stock, in batches, until smooth – or put all the ingredients into a saucepan and use a hand blender.

9. Gently reheat the soup. Serve if wished with a spoonful of sour cream and chopped coriander.

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