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mug of soup

spicy roasted squash Romano pepper soup

butternut squash, pepper and smoky spices make this roasted soup sweet and flavourful
Course Soup
Cuisine european

Ingredients
  

  • 2 tbsp olive oil
  • 1 large butternut squash
  • 2 Romano peppers pointed sweet peppers
  • 1 large onion
  • 4 cloves of garlic (skin on)
  • 1 tsp dried Chilli flakes (plus more)
  • 1 and 1/2 tsp sweet smoked paprika
  • 1 tsp dried oregano
  • 1.5 lt stock (chicken or vegetable) add 1 lt to start and the rest to thin it out to your preference
  • salt and pepper

Instructions
 

  • Preheat
    the oven to 180c 250f
    Peel and chop the butternut squash into cubes, add to a roasting tray, then peel and cut the onion into quarters and add to the same tray.
    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. Drizzle over some olive oil and roast for bout 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. Pour over the stock to release any flavour from the tin and
    mix.
    Tip into a large sauce pan and add a tsp of dried oregano and the paprika
    and a tsp of chilli flakes then use a stick blender and purée. Season and then
    taste. Add more chilli if you want it spicier (I added quite a lot as I like it
    spicy) and some more stock it you want the soup thinner. Simmer for 10 minutes
    then serve with some more chilli flakes and some pumpkin seeds and some freshly
    ground black pepper. 
Keyword soup, squash