ROASTED BUTTERNUT SQUASH AND ROASTED RED PEPPER SOUP
Preparation time: 10 minutes
Cooking time: 30 minutes
• 1 butternut squash peeled and cut into 1-inch cubes
• 2 red onions, thickly sliced
• 2 red peppers, thickly sliced
• 2 tbsp duck fat
• 500ml chicken bone broth or stock
• 2 tbsp fresh parsley
• 1 pinch sea salt
• Freshly ground black pepper
Preheat the oven to 1800C. Place the buttnernut squash, red onions and red peppers on a baking tray, add the fat and a liberal sprinkle of salt. Roast in the oven for about 30 minutes. The squash should be soft and the peppers and onions soft and charred. Don’t worry if the onions are quite burnt, they make a lovely garnish that way. Once cooked, place all of the butternut squash into the blender and add the stock. Blitz to a smooth purée. Add half of the peppers and pulse. Make sure that they break down nearly all the way but do not disappear. Remove the soup to a pan to reheat, adding a good grind of black pepper. Garnish with the other half of the roasted peppers, the onions and a flourish of fresh parsley. A tiny squeeze of lemon, if you have one, will sharpen the sweet flavours.
Recipe courtesy of Rebecca Field.