This is hands-down my best soup recipe ever, any time I make soup and it isn't this recipe I end up wishing it tasted like this one. Like all good recipes it came about through a mixture of trial and error and laziness.
I say laziness because if you've has tried removing the skin off a butternut squash before then you'll know just how tedious that is and my version of cooking is the "lash it all together and hope for the best" style of cooking....I don't have the patience for tedious.
Roasting the butternut squash makes the skin practically fall off by itself - perfect, and since the oven is already on why not roast the red peppers, and sure why not throw in a clove of garlic to roast while you're at it.
This soup is autumn in a bowl – it’s warming, it’s colourful and if you're doing Weightwatchers (or trying to maintain your weight-loss) it's 0pt, yep zero points (unless you eat the entire batch all by yourself and then you have to count 1 for the oil! - but we won't argue over 1/4 points :))
2x red peppers
vegetable stock cube
clove of garlic
salt, pepper and basil to season
teaspoon of oil
1 - 1 1/2 pints of water
1) Preheated oven to 450 F and chop butternut squash in half. Scoop out the seeds and discard (or toast then, they get lovely and crispy), lightly spray or wash with oil and roast for approx, 45 mins depending on the size of the butternut squash - I roast it until its super soft as it really helps with the skin removal.
2) Leave to cool, then skin and roughly chop. In the meantime, chop the red peppers in half, remove the stem and seeds and roast for 10-15 mins ensure the edges don't burn. Leave to cool and then roughly chop.
3) In a large saucepan, sauté a chopped red onion in a little oil until browned then add a pint to a pint and a half of water and a vegetable stock cube. Once the stock cube is dissolved add the chopped butternut squash and peppers (and garlic) and allow to simmer for 10 minutes. Season with salt, pepper and basil.
4) Blend the soup in a food processor and check the seasoning - add more if necessary and then serve.
This soup keeps well in the fridge for 2-3 days (if it lasts that long) and it can also be frozen.
Nothing says autumn is here like BNS soup with a hot baked potato - delicious!