itsdelicious2

Recipe : Butternut squash and bell pepper soup with toasted almonds

1 butternut squash, cut into quarters, seeds removed

2 yellow bell peppers, seeded and cut into quarters

1 yellow or orange chili pepper, seeded and cut into pieces

1 tbsp oil

3 tsp butter

salt and pepper

1/4 cup dry vermouth, white wine or chicken stock

2 tbsp apple juice

1.5 cups of water

1 tbsp fresh sage, finely chopped

1/2 tbsp fresh mint, finely chopped

1/4 cup cream

Pre heat the oven to 400oF and lay the squash, bell pepper and chili pepper on a baking sheet. Drizzle with the oil and season with the salt and pepper, stirring well to coat the vegetables. Dot the butter over the top of the vegetables. Roast for about 45 - 50 minutes until the squash is soft.

Transfer everything to a casserole dish or pan and use a little water to de glaze the roasting dish, scraping and stirring all the bits from the bottom. Add to the pan with all other ingredients, except the cream and bring to the boil. Reduce the heat and simmer over low - medium heat for about 40 minutes.

Remove from the heat and let cool for a while before blending the soup in a processor or blender until really smooth. Return to the pan, reheat gently, add the cream and stir well. Serve while steaming hot with a few toasted almonds sprinkled over the top.