Preparation Time: 30 minutes
Cooking Time: 1 hour
Calories per serving: 127
Olive Oil – 35ml
Butternut Squash – 1000g
Red Peppers (x 3) – 445g
Butter – 20g
Carrots – 115g
Celery – 110g
Dried Chilli Pepper Flakes – 1 Pinch/0.1g
Knorr Vegetable Stock Pot, As Sold – 1 Pot/28g
Water – 2 Litres/2000ml
Onions – 125g
Garlic – 3 Cloves/9g
Peel garlic cloves. Peel and finely dice onion and carrot. Wash and finely dice celery.
Peel and de seed the butternut squash and cut into 1.5 cm cubes.
Preheat oven to 200 C / Gas 6.
Place butternut squash, red pepper and garlic cloves in a roasting pan, splash over a good drizzle of olive oil and grind over some salt and pepper. Sprinkle on the chilli flakes. Toss to coat well.
Roast in the preheated oven for about 30 minutes, until the squash is tender, stirring thoroughly half way through cooking time.
Meanwhile, melt the butter in a large saucepan over a medium heat then add the onion, celery and carrot. Cook and stir until tender, about 8 to 10 minutes.
Remove the roasting pan from the oven and add the roasted vegetables to the saucepan along with any roasting juices and mix well. Pour in the water (boiling) and stock pot and quickly bring to the boil. Reduce heat, cover and simmer for 30 minutes.
Remove from the heat and allow to cool for about 10 to 15 minutes before blending with hand held liquidiser or using a food processor.
Return to a clean saucepan just prior to serving and heat until bubbling. Serve in warmed bowls with a dollop of soured cream.