As the temperatures drop we turn to that simple, cosy craving that never fails: the humble soup. Over this winter we'll bring you our favourite soup recipes as well as experiment with new flavours. This is one of our favourites and adding the red pepper elevates the soup from just simple butternut flavour without much more effort in terms of preparation.
Time: 1 Hour
1kg Butternut (cubed)
2 Red Peppers (cut in strips)
30ml Olive Oil
4 Garlic Cloves (crushed)
5 Sprigs Rosemary (finely chopped)
1 Tbsp Oregano
1 Tsp Chili Flakes
1 Cup Chicken Stock
1/4 Cup Yogurt
Salt & Pepper
Yogurt for serving
Preheat the oven to 200 C. Peel and chop the butternut into ±3cm thick pieces (smaller pieces will roast and caramelise faster). Cut the red pepper into ±2cm thick slices.
Mix the olive oil, garlic, rosemary, oregano and chili flakes in a small bowl. Pour this marinade over the butternut and peppers and toss to coat evenly. Spread out on a lined baking tray and season well with salt and pepper.
Roast in the preheated oven for ±40 minutes. You want the vegetables to be soft but beginning to caramelise.
Once the vegetables are done add them to a pot with the chicken stock over medium heat. Allow to simmer before blending with an immersion blender until smooth, add the yogurt to lighten the soup and add a touch of acidity.
Serve with your favourite toastie/fresh bread