Spicy Red Pepper Soup

We’re predicted snow later in the week apparently so there’s only one thing for it, spicy soup to fight off not only the cold outside, but the office cold too…

Most people who read this blog know I love soup… I know, I know, I make more soup than anything else, but it’s so addictive, cheap and good for you!!

It’s also a stupidly easy way to use up left over vegetables.

Well today’s helping (from my brand new kitchen – more on this to come as I introduce you to some awesome new additions) combines spicy peppers, onions and butternut squash to pack you full of vitamin C for winter… as well as keep you toasty and warm through the snow which is apparently on it’s way…

Spicy Red Pepper Soup

Makes 2 servings

• 2 x red peppers
• 1 x large onion
• 1 x small butternut squash
• Salt and pepper
• Italian Herbs
• Olive oil

Roughly chop all your vegetables. Place your squash on one tray and place your onions and peppers on a separate roasting tray or baking tray (a roasting tray has now been added to my ‘list’ of things I need for the new house). Drizzle both trays in olive oil and sprinkle with Himalayan salt, pepper and a little Italian herb seasoning.

Pre-heat your oven to gas mark 6/7 (fan oven 200).

Place the squash in the oven for around 45 minutes, then add your peppers and onions for a further 15 minutes.

Once all vegetables are soft and a little crispy on top (the best bit!) add to a sauce pan and use a hand-blender to blend the vegetables together. Add 3 cups of water or more if you like your soup runny, stir with a wooden spoon until the consistency is smooth, and heat to serve.

Ta-dahhh!!!