Roasted Sweet Pepper and Butternut Squash Soup
This gorgeous soup is adapted from the gorgeous Curried Butternut Squash Soup recipe. Only takes another few minutes to prep & serve. You’ll soon be rewarded with a soup that is aromatic, sweet and slightly spiced.
Tasty, healthy, fresh – what more could you ask? 🙂
- 1x butternut squash
- 1x sweet pepper (or 3 small)
- 120ml low-fat coconut milk
- 180ml chicken or vegetable stock
- 1x tsp balti curry powder
- 1x tsp mixed herbs
- 1/4 tsp sea salt
- Preheat your oven to 220 C.
- Slice the sweet pepper and place onto a lightly oiled baking tray.
- Turn the peppers in the oil, then roast in the oven for around 10-15 minutes.
- Steam butternut squash for 7-8 mins, until it is tender, yet still firm enough to hold its shape.
- Drain, place in blender and leave to cool (do not blend while hot).
- Add roasted pepper(s) to the butternut squash in your blender.
- Make 180ml of chicken or vegetable stock – allow to cool before adding to blender.
- Add suggested quantities of curry powder, mixed herbs, sea salt to the butternut squash.
- Add coconut milk (to above ingredients in blender)
- Once cool, add stock to blender. Now blend for 20-40 seconds. Time depends on how chunky/smooth you want your soup.
- Serve in a nicer bowl than in this pic!
- Season with a little black pepper.
- Top off with a tiny swirl of coconut milk.
Butternut squash is a great source of electrolytes for runners. Curry powder contains turmeric which has anti-inflammatory benefits, including reducing muscle pain and joint inflammation. Here is an outline of the health benefits of bell peppers.
Settle down with a nice smoothie (separate recipe) and your favourite Trail Running Magazine and off you go!