A warming blended soup of roasted butternut squash, carrots and peppers.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesA warming blended soup of roasted butternut squash, carrots and peppers.
Ingredients
1 butternut squash, peeled and cubed
2 carrots, chopped
1 red pepper
Cherry tomatoes
1 red onion
2 cloves garlic
Fresh oregano
Vegetable stock
Directions
- Preheat the oven to 200C (fan 180C).
- Toss the squash, carrots, pepper, tomatoes, onion and garlic in oil and roast for 35-40 minutes until soft and caramelised.
- Tip the roasted veg into a pan with the oregano and enough stock to cover.
- Simmer for 10 minutes, then blend until smooth. Season to taste and add more stock to loosen if needed.
If mediterranean is your thing, browse the rest of the Mediterranean recipes. Curious about the cuisine itself? Wikipedia has the history.
This roasted veg & squash soup is best shared. See more Mediterranean recipes on Meals & Mixers.
