Roasted sweet peppers & butternut squash soup

Seeing photo of so beautiful orange coloured soup in a food magazine made me really want it. So I bought the ingredients and made it quickly! And then I could enjoy it mmm…

roasted peppers soup 1

INGREDIENTS:

  • 4 sweet red peppers
  • 1 butternut squash
  • 1 large white onion, chopped
  • 10-12 garlic cloves
  • 2 litres of filtered H2O
  • 1/2 tsp cayenne
  • 1 TBS turmeric
  • sea salt 
  • toasted pumpkin seeds for garnish
  • ghee or clarified butter

METHOD:

Preheat the oven to 220 C and line baking tray with aluminium foil.

Cut peppers and squash into medium chunks. Peel garlic cloves. Spread on the foil and add some butter. Place in the oven for about 25-20 minutes or until soft. When ready, take out and set aside.

Chop onion into small pieces. Melt some butter in the large pan, add onion and sauté for about 5 minutes on small gas until soft. Add grilled vegetables, water and simmer for about 10 minutes. Then blend until smooth. Season to taste.

Pour soup into bowls and top with pumpkin seeds. Enjoy that amazing warming soup!

roasted peppers soup 2

roasted peppers soup 3

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