Butternut squash, red pepper soup | Recipes | National Trust
Make a tasty warming lunch with this butternut squash, red pepper and chilli soup recipe from the National Trust, and serve with sourdough bread.
Ingredients
- 800g butternut squash, cut into chunks
- 2 red peppers, halved and deseeded
- 80ml vegetable oil
- 160g onions, chopped
- 2 cloves garlic
- 1 chilli pepper
- 2 vegetable stock cubes
- Salt and pepper to taste
- Toasted pumpkin seeds
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