Monday, 3 November 2008

more seasonal soup

I used about 1/2 a squash to three or four peppers

put peeled chunks of the butternut squash in a roasting tin and sprinkle with a bit of walnut oil -- roast until tender and slightly caught at the edges .. about 40 mins on gas 6..

drain the brine off some bottled red peppers and rinse thoroughly (you could roast and peel fresh ones, but this is a bit tedious compared to the ease of using the bottled ones - and they work out quite cheap if you get them in Aldi!)

blend the roasted squash and peppers with some stock - add more stock till you get a thickness / taste you like, and reheat ..

this might also be nice with a few leaves of rosemary in it ..

very nice if served with B's walnut bread ...

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