Name: Roasted Squash Soup
Yield: 4
Ingredients: 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

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Yields4 Servings

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

Heat oven to 180C

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

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

When the vegetables are soft take out of the oven

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

Scoop 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

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

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

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

Simmer for 10 minutes

Toast the seeds in the oven for 10 minutes

Sprinkle on top of the seeds

CategorySoup

Ingredients