I made a batch of this butternut squash and red pepper soup to freeze as part of my YouTube postpartum pantry series. It can be defrosted in a pan and heats through on a medium heat in ten minutes which makes it a quick and nutritious lunch for when you are short on time.
|Full of goodness, butternut squash and red pepper soup|
before being bleneded
Ingredients (serves 10)
A large butternut squash
roasted red peppers, skinned and deseeded
or a jar roasted red peppers
5 finely diced shallots or a small onion
A teaspoon sunflower oil
A bunch of fresh coriander
2 litres of vegetable stock
Dice the butternut squash, leave the skin on but remove the seeds.
Place in a greased dish or on a baking tray and roast at 180c for 45 mins.
If roasting your own peppers prepare them at this point.
Remove the butternut squash from the oven
Fry shallots in a large pan with a teaspoon of sunflower oil
Pour in 2 litres of stock
Add the butternut squash, peppers and coriander to the pan along with the vegetable stock
Use a stick blender to puree the soup into a thick consistency (add a little liquid if a thinner soup is preferred)
Serve immediately or ladle into foil trays or freezer bags. Will keep frozen for up to three months.
|Frozen soup is great for a quick lunch|