Roast Squash and Red Pepper Soup

This soup will keep your belly warm and give you a nice cozy feeling. Eating it in winter is like being curled up with your dog in a duvet next to a fire!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C (Gas mark 6)

Step 2

Place your Squash in a roasting tin with the cut side facing upwards. Add the peppers, carrots and red onion. Lightly oil and season with salt and pepper. Slice a few millimetres off the top of the garlic bulbs so you can just see a little of the flesh of the garlic cloves inside their papery skins. Tuck the trimmed bulbs into the tray. Roast for 35-40 minutes, until the squash flesh is cooked through.

Step 3

Once removed from the oven and cool enough to touch, squeeze each garlic clove individually to push the roasted flesh from the skin. Use a spoon to scoop out the squash flesh and put it in a blender or the bowl of a food processor with the remaining roasted veg, garlic flesh and half the stock. Blitz then blend in as much of the remaining stock as you need to give your soup the texture you prefer.

Step 4

Transfer the soup to a saucepan, passing it through a sieve first if you don't like bits in your soup. Adjust the seasoning and stir in the coconut milk to give it a creamy texture. Heat gently, the serve with some lovely bread.