Squash and Pepper Soup
- 1/2 red pepper, halved
- 1/2 small butternut squash
- 1 tsp virgin olive oil
- 1 small onion, chopped
- 1 small leek, washed well and chopped
- 1 clove garlic, chopped
- 1 red chilli, seeded and finely chopped (optional)
- 1/2 litre vegetable stock
- Handful of pumpkin seeds
- Heat the grill and place pepper under the grill to roast - the skin will blister and blacken in about 15 minutes.
Transfer to a bowl.
Prepare the squash, discard the seeds and cut into large pieces and remove skin.
Cut the flesh into smaller chunks.
Heat the oil in a large pan, add onion and leek and cook over a medium heat for 5-8 minutes until softened.
Place the peppers into a bowl, cover with cling film and allow cooling so that you can pick up in your fingers.
Stir the garlic and chilli (if using) into the pan and cook for a further minute.
Add the stock and prepared squash, bring to the boil, then cover the pan and simmer for 15-20 minutes until the squash is tender.
While the soup is cooking, discard the seeds from peppers and peel off the skin and roughly chop.
Blend the soup in batches adding the peppers. They will retain some texture while the squash will become a smooth puree.
Season if needed and reheat to serve.
Scatter pumpkin seeds on top and serve.