VEGAN Butternut Squash and Red Pepper Soup – Serves 4

WHO LOVES A HEARTY SOUP IN WINTER? @karenwrightbake warming us up for the #lightfestival in #wakefield @rhubarb_radio @wakefieldbid before vegan fair @ridingscentre …

VEGAN Butternut Squash and Red Pepper Soup
Serves 4
Soup ios a very versatile and easy to prepare meal. Using whatever you have in the house you can add or remove ingredients to taste.
3 Tbs Oil
Butternut squash, peeled de seeded and cut into chunks
2 red peppers sliced
1 large onion, peeled and cut into large chunks
2 large tomatoes halved
4 fat garlic gloves
1 red chilli, de seeded and chopped
1 Tbs cumin
1 tsp cinnamon
Salt to taste
1 vegetable stock cube/pot
500ml boiling water
2 Tbs balsamic vinegar
Half a can light coconut milk
Heat the oven to 200c
Put the squash, peppers, onion, garlic, tomatoes and chili in a bowl and rub the oil and spices all around to coat. Roast on a baking tray for about half an hour until everything is soft. Mix the stock cube with the boiling water and place in a large pan, add the roasted vegetables and bring everything to a boil. Add the balsamic vinegar and coconut milk. Take off the heat and blend until smooth (stick blender or regular blender) season to taste with salt.

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