Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Prepare the vegetables. Remove the seeds from half a large butternut squash and cut into wedges. Cut 4 peppers into quarters and discard the stem and seed, Peel one onion and 2-4 cloves of garlic and cut the onions into wedges.
Place the prepared vegetables in a shallow roasting tin and drizzle with 2 tablespoons olive oil. Roast in the oven for 20 minutes.
Allow the vegetables to cool a little. when cool enough to handle, peel the peppers if desired, I didn't. Place in a large saucepan.
Peel the squash, and cut into large chunks, add to the saucepan, along with the onion and garlic.
Add 1 litre (2 pints/4¼cups) water to the pan and add one stock cube and ½ teaspoon chilli flakes, if using. Bring to the boil, then reduce the heat and simmer the vegetables for about 20 minutes or until soft.
Purée the soup (see the body of the post). Season to taste with salt and pepper and reheat gently if required. Serve garnished with some feta cheese, pumpkin seed and a swirl of olive oil
Notes
Cook's Tips
Red peppers give the best colour and flavour but you can use green or yellow peppers. Do not use more than one green pepper.
Peeling and cutting the squash after roasting is easier. Allow to cool first.
For a finer soup, you can peel the peppers after roasting too but its fiddly and the soup is more nutritious with the skins on as it adds fibre.
My preferred method of puréeing this soup is to use a goblet blender. These produce the smoothest soups. I used to use the one that sits on top of my Kenwood mixer. But now I have a Froothie blender (see post) which is by far the best blender I have ever had especially if you want super smooth soups
Alternatively, you can use a stick blender or food processor.
Store
Store in the fridge for up to 3 days. Reheat the soup in a saucepan over a low heat stirring until piping hot.
The soup freezes well, once cooled place in a freezer-proof container and freeze for up to 3 months Defrost the soup and reheat as above.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or garnish.)