roasted butternut squash red pepper red chili soup (vegan)

METHOD

1.        Preheat oven to 180 degrees

Cover a baking tray with oven paper

N.B. this soup will be blended

2.        Butternut squash – cut off top and tail, peel off skin using a knife, be careful! & cut into chunks of similar size

Peel and crush garlic cloves

Peel and slice red onion and red chili – if you love spice include the seeds

Season with salt and black pepper

Mix together and roast for ~20 mins

3.        Peel and cut peppers into chunks

Add peppers at 20 min and roast all veg for a further 8-10 mins

4.        Boil kettle and add water + veg stock cube and mix in a jug

Warm olive oil in a large pan

Add roasted veg + stock + pearl barley, stir, season with more salt/pepper if desired, bring to boil then reduce to simmer on a low heat for ~10-15 mins

5.        Blend until texture is smooth using a blender – this may need to be in 2 or 3 parts

Dry toast seeds in a flat non-stick pan 

Serve soup in warm bowls sprinkling seeds on top, enjoy with hunks of sourdough bread