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? 🙂

Ingredients:

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

Method:

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.

Benefits:

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!