Butternut Squash and Red Pepper Soup
2 red peppers
1 large onion
750g butternut squash
2 cloves of garlic
1tbsp olive oil
2 vegetable stock cubes
Peel and chop the carrots, onion and butternut squash.
De-seed the peppers and chop.
Peel the garlic and crush.
Heat a large saucepan and add the olive oil.
Add all your chopped vegetables and mix.
Cook for roughly 10 minutes until the vegetables begin to soften.
Make up the stock cubes with 2 litres of boiling water.
Add to the saucepan and bring to the boil, stirring occasionally.
Reduce the heat and simmer for 8-10 minutes.
Remove from heat and blend using a hand blender or liquidiser.
Serve with brown bread (optional).
Per serving (with 1 slice of brown bread):
Energy: 175 kcal
Source of Vitamin C, Fibre and Folate