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Article: Butternut squash & red pepper soup

Butternut squash & red pepper soup

Butternut squash & red pepper soup

This lightly spiced soup is a proper belly warmer that is the perfect lunch for the whole family.

Serves 4
Ready in 30 mins


1 low salt vegetable stock cube

500g butternut squash, diced.

300g sweet potato, diced.

3 red peppers, diced.

1 tbsp olive oil

2 onions, finely chopped

2 teaspoons of garlic purée

1 tbsp tomato puree


1) Heat your oil in a frying pan

2) Add your onion and garlic and cook for around 8-10 minutes.

3) Add your sweet potato, red pepper and squash and cook for a further 10 minutes.

4) Stir occasionally.

5) Add your stock cube and 450mls of boiling water and simmer for 30 minutes.

6) Add soup to a blender until smooth. Then serve!


We love to batch cook!

This yummy recipe can be frozen for up to 3 months.

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