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.
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| 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.
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| Frozen soup is great for a quick lunch |