Chili red pepper onion soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the onions, peppers and butternut squash. Roast the onions in olive oil, with a splash of crushed chili and garlic. Sprinkle with chili powder and mix it in with olive oil. Salt and pepper. Roast in the oven 200 fan for about 15 mins. Roast the red peppers in the same way separately. Roast the butternut squash with oil oil and seasoning.

Step 2

Now add to 1 litre of chicken or vegetable stock and bring to the boil. Add a good amount of chili powder. Reduce and simmer. Once it looks to your own individual taste put into a blender and wiz it now return to your pan. Job done.

Step 3

Lovely with crusty french bread or garlic bread slices.