I love making soup on a cold wintery day, and this Butternut Squash and Red Pepper soup is one of our favourites. I sometimes make this for big family get togethers and it’s always a winner.
Today is the exciting start of a new chapter for us, it is the first day that Ben is officially working from home. It didn’t start brilliantly as he called me a midnight from the station because the battery on his motorbike had died, so I had to leave my warm bed to go and collect him.
Now he is home, we have decided to take it in turns to make each other healthy lunches. I love this because I normally spend the day working at various things, and then being too busy (or unmotivated) to make myself a good lunch. So after school assembly this morning, I came home and spent 30 mins making lunch. We spent our lunch break running errands together, and then we came home and reheated bowls of this warming, delicious soup.
Soup is perfect for making in advance if you are rushing off to clubs, classes, activities etc. My children love Butternut Squash and Red Pepper Soup, and it’s a great way of getting them to eat their veggies too!
Butternut Squash and Red Pepper Soup
- 1 tbps Butter
- 1 Onion diced
- 1 medium Butternut squash peeled, seeded, and diced into 1cm cubes
- 2 pints Vegetable stock
- 2 Red peppers seeded and diced
- Melt the butter in a saucepan. Add the onions and sauté for 3-4 minutes until the onions are soft.
- Add the butternut squash and the red pepper to the pan. Continue to sauté for another 3-4 minutes.
- Add the vegetable stock and bring to the boil. When stock is boiling, reduce heat and cover with a lid. Simmer for 20 minutes.
- Remove pan from heat. Transfer contents to a blender (or use a hand blender). Blend until smooth.
- Return soup to the pan. Add salt and pepper to taste. Reheat soup when ready to serve.
- Serve with a swirl of single cream, if you fancy a creamier soup.
I hope you enjoy this butternut squash and red pepper soup. Please leave a comment below and let me know if you have tried it.