I made this with butternut squash which had previously been roasted and a red pepper which had been ‘charred’ (see below). Both processes greatly enhance the flavour of the soup.
Enough for 3:
- 1 large red pepper
- 2 tbsp oil
- 1 onion (thinly sliced)
- 1 clove garlic (finely chopped or crushed)
- 1 red chilli (deseeded and finely chopped)
- 1/2 of a large butternut squash (previously roasted (as one piece)) and cut into small chunks
- 150ml passata
- 500ml water
- 1 tsp vegi stock powder
- 2 tbsp double cream
- Season with black pepper and lemon juice
Char the red pepper by blackening the skin all over using a gas ring (on high) or a blowtorch. Rub off the skin in a bowl of cold water, and slice.
Heat the oil in a large saucepan. Add the onion and cook gently for five minutes. Add the garlic and chilli and cook for a further 2 minutes.
Add the red pepper, the butternut squash, the passata and the water, and stir in the vegi stock powder. Bring to the boil and simmer (covered) for 20 minutes.
Take off the heat and blend (using an electric blender or a liquidiser). Stir in the double cream and heat until just boiling.
Season and serve.
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