Author Topic: Squash and Red pepper soup  (Read 3135 times)

Offline Katya

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Squash and Red pepper soup
« on: January 29, 2012, 05:15:49 pm »
Name of Recipe: Squash and Red Pepper soup
Number of People: 4

400 g squash peeled and cut into largeish cubes
1 large red pepper (capiscum), peeled and cut into largeish cubes
30 + 20 g EVOO
1 onion, peeled and quartered
1 large clove garlic, peeled
1 tsp ras el hanout (optional)
750 g vegetable stock
100 g milk


Put cubed squash and pepper into a bowl and pour over the 30 g EVOO.  Shake so that all the pieces are covered in oil and then roast in a medium hot oven until soft - should take about half an hour.

Put onion and garlic in  *: and chop at speed 5 for 5 seconds.

Add the 20 g EVOO and ras el hanout (if using) and cook at 100 for 5 minutes, speed spoon

Add roasted squash and pepper to  *: and chop at speed 5 for 5 seconds

Add vegetable stock and cook at 100, speed 2 for 10 minutes

Add milk and puree at speed 9 for 1 minute


Sorry, no photo, but it just looks orange  :D


I peel the pepper because sometimes the skin can be a bit bitter
If you have some really good olive oil, you can drizzle it over the soup before serving.