This wholesome soup recipe from visual storyteller and author Aimee Twigg is the antidote to any January blues. Ideal for making in a large batch to enjoy for lunch throughout the week, or Aimee suggests making a big thermos of it and taking it out with some Falcon mugs to enjoy on a weekend walk.
Crammed full of flavoursome vegetables such as butternut squash and sweet romano red peppers, it can be made as spicy as you like it by adding more or less smoked sweet paprika and chilli flakes.
PREPERATION TIME:
20 MINUTES
—
COOKING TIME:
60 MINUTES
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SERVES: 4
INGREDIENTS
Filling:
• 1 large butternut squash
• 2 Romano peppers
• 1 large onion
• 4 cloves of garlic skin on
• 1 ½ litres chicken/vegetable stock (plus more if needed)
• 1 tsp dried Chilli flakes (plus more)
• 1 ½ tsp sweet smoked paprika
• Salt and pepper
• 1 tsp dried Oregano
1
Preheat oven to 180°C. Peel and chop the butternut squash into cubes, add to a roasting tray, then peel and roll cut the onion into quarters and add to the same tray.
2
Remove the seeds from the peppers and cut them into chunks and mix with the onion and squash then add the cloves of garlic with their skin still on.
3
Drizzle over some olive oil and roast for about 35 to 40 minutes until the squash is tender. Push the roasted garlic out of the skins then discard the skin and then mix the garlic back into the tray of roasted veg.
4
Pour over the stock to release any flavour from the tin and mix. Tip into a large saucepan and add the dried oregano, paprika and a teaspoon of chilli flakes, then use a handheld blender to purée. Season to taste.
5
Add more chilli if you want it spicier and some more stock if you want the soup thinner.
6
Simmer for 10 minutes then serve with some more chilli flakes, pumpkin seeds and some freshly ground black pepper.
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