PREP TIME: 40 minutes COOK TIME: 30 minutes SERVES: 6-8
My sister Olivia served me this delicious soup whilst I was up visiting her in Scotland many years ago and I loved it! (Thanks Olivia!).
I've since made a few BRIT BEET tweaks and recently served it at a special family dinner; it got rave reviews. I love it's unique flavour twist thanks to the roasted red peppers, plus the colour is really inviting. It's a really a beautiful Fall soup.
- Butternut squash has a hefty amount of fiber helping to keep our waists trim and skin glowing.
- It also has a high amount of vitamin C that helps boost our immune systems; maybe that's why ingenious Mother Nature makes it available come Fall, when the colds and flus hit.
3 red peppers
1 large butternut squash
2 large carrots, roughly chopped
1 large yellow onion
2 small cloves of garlic, minced
2 tablespoons of butter, coconut or olive oil
2-3 cups of vegetable or chicken stock, depending on how thick you like your soups
- Put the oven on at 400F. Cut the red peppers in halves and take out the little pips and any white pith (which is quite bitter). Place the peppers on a baking tray and bake for 20 minutes. Once cooked, pop them in a glass jar with a lid, to cool down. Remove charred skin and put aside.
- Whilst the peppers are doing their stuff in the oven, roughly dice up the onion, carrots and squash. With the squash being so tricky to handle, I find it easiest to cut the top and bottom off and then place it cut side down on my chopping board so that it does not roll around. Then I take a sharp knife and shave off the skin starting from the top and working down. Once the peel is off, I slice downwards into thick strips and then place these flat strips on the board and cut into smaller 1-2" pieces. You don’t have to be exact since you are going to puree the whole thing up anyway.
- Heat the oil in a large pan on the medium heat, then add the chopped onion and allow to cook for a few minutes.
- Next add the squash, carrots and garlic, cooking for a few more minutes, then pour in the stock.
- Bring to a gentle boil, before turning down to simmer for 10-15 minutes, just to soften the veggies. Lastly, add in the roasted red peppers.
- In a high-speed blend, puree up the soup till smooth and creamy. Season with salt and pepper.
I usually serve the soup piping hot with a sprinkle of chopped chives and a swirl or dab or my Sweet Maple Cashew Cream - simply delicious!