Print Options:

Roasted Squash Soup

Yields1 Serving

 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
1

Heat oven to 180C

2

3

4

5

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

6

7

8

9

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

10

11

12

13

When the vegetables are soft take out of the oven

14

15

16

17

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

18

19

20

21

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

22

23

24

25

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

26

27

28

29

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

30

31

32

33

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

34

35

36

37

Simmer for 10 minutes

38

39

40

41

Toast the seeds in the oven for 10 minutes

42

43

44

45

Sprinkle on top of the seeds