Description
Deliciously sweet and spicy soup
Ingredients
Scale
1 large butternut squashed, peeled and seeded, chopped into small cubes
Half a red pepper, deseeded and roughly chopped
1 small to medium onion, roughly chopped
half inch of raw ginger – grated
1 tbspn clear honey (optional)
Frylight
Salt and Pepper to taste
1 and a half pints of vegetable stock (stock cubes are fine)
Instructions
- Spread all the chopped veg on a baking tray and spray with the frylight and season
- Bake in the oven at about 180 degrees (fan) until they start to crisp – about half an hour or so
- Drizzle the vegetables with honey for the last five minutes if you are using it
- Add frylight to a large pan with deep sides and add ginger and fry for a couple of minutes
- Add the cooked vegetables and pour on the stock, bring to the boil, and then remove from the heat
- Using a hand blender, blend all ingredients until smooth
- Make sure the soup is heated through and serve
Notes
Can be stored in the fridge for three days or frozen for a month
- Prep Time: 10
- Cook Time: 40
Nutrition
- Serving Size: 1
- Calories: 150