Roasted Squash Soup

PennyBy Penny    

October 13, 2015


1 squash cut into chunks

1 large red onion chopped into wedges

1-2 red peppers ( halved )

1 red chilli ( halved )

1 pint of vegetable stock

A handful of cumin seeds

A little olive oil

Salt and pepper


1Heat oven to 180C

2Lay the squash in a roasting pan , drizzle over some olive oil and the cumin seeds

3After 25 minutes add the remaining veg and a little more oil if needed

4When the vegetables are soft take out of the oven

5Put the peppers and chilli in a bowl and cover with cling film

6Scoop the flesh from the peel and add that and the onions to the stock . If you like the taste is f the peel then leave it on

7Now peel the skin from the peppers and chillis and add them to the stock

8Whizz with a hand blender to get to the consistency you want

9Check seasoning , add salt and pepper . You may need to add some more stock .

10Simmer for 10 minutes

11Toast the seeds in the oven for 10 minutes

12Sprinkle on top of the seeds