My favourite winter warmer soup at the minute is Butternut Squash & Yellow Pepper. So easy to make and the smell and taste is out of this world.
How to:- Makes enough for 2 adults depending on how thick you like your soup (I like it thick).
Cut 1 yellow pepper into strips about 2 cm thick, lay on the bottom of a shallow oven proof dish.
Cut a squash in half and take out all the seeds, (dry & roast feed to birds). Make slits into the flesh of the squash to speed up the roasting process.
Lay the squash on top of the peppers.
Place thin slices of butter onto the squash and drizzle lightly with olive oil.
Cut a vegetable stock cube up until it turns into a fine powder and sprinkle over the squash, you might not need to use all of it.
Place in oven for 45 - 1hr depending on if the sqaush becomes soft enough to scoop out.
Place scooped out squash and pepper in to a processor and blitz. Add some boiling water to make the soup into the consistency you require.
Voila Butternut Squash & Yellow Pepper soup.
Enjoy
During half term we took a visit up to Beamish Open Air museum. We had prebooked the tickets back in January and booked into a Premier inn for the night before, we felt we had got a right bargain all in £29 for the hotel & £21 for the tickets into Beamish.
