UK Beauty & Lifestyle Blog

Butternut Squash + Red Pepper Soup

I've been noticeably absent from blogging for quite some time now, gone are the days where I used to spend each and every day photographing products and having an inbox full of the latest beauty and lifestyle launches. Back in 2018, I started a new job out at a Doctor's Surgery, before completing my qualification and time there and moving to another surgery. Fast forward to 2020 and I've the urge to start LW back up. 
Butternut Squash Red Pepper Soup
Earlier this year I finally purchased a soup maker (I must be getting old) and spent the beginning of 2019, making various soups - usually making use of the leftover veggies from our Sunday Roasts OR knocking up a couple bowls worth of my favourite Butternut Squash + Red Pepper Soup, I'm sharing today. Soup Makers are wonderful creations, gone are the days of having to transfer hot soup into a blender OR using a hand-held blender and splashing liquidised veggies round your kitchen. They do all the work for you, with the majority able to cook the veggies for you, with multiple thickness options - I always tend to go for smooth, but if you prefer chunkier soups....you do, you. Ours even has the option to make up smoothies - one setting I kept forgetting to use in the summer.
Butternut Squash Red Pepper Soup
Ingredients:
1tbsp of Coconut Oil, 1 Onion, 1 Clove of Garlic, 800g Butternut Squash, 1 Pointed Red Pepper, 1.5L Chicken/Vegetable Stock, 1 tbsp Paprika, Salt & Pepper (to serve)
Butternut Squash Red Pepper Soup
Method:
To make this ridiculously easy soup, you'll need to prep all your ingredients to save yourself time if making over the hob - or if you have a soup blender (if you don't I urge you to run out and purchase one), chuck everything in once chopped and leave it to do all the work. 30 minutes later you'll have piping hot soup - perfect when served with freshly baked bread. 
Butternut Squash Red Pepper Soup
If you're making your soup over the hob, fry off the onion and garlic until soft. Before adding in your butternut squash (cubed) and red pepper, before pouring in the stock and paprika. Simmer for 25 minutes, until your veggies have softened. Remove from the hob, then take your hand-held blender and blend until you have the consistency you prefer. 

Simply heat your soup through, before serving with fresh bread and lashings of butter. Do you have any fail safe soup recipes? I'd love to make a Parsnip Soup next! Lucy xx

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