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- Peel and chop 1 butternut squash and chop 1 red pepper roughly, discarding seeds
- Place in a bowl and drizzle on olive oil, use a wooden spoon to stir the veg around in the oil to coat it lightly
- Transfer to a roasting tin and place in oven preheated to Gas Mark 6 / 200° C
- Peel 4 garlic cloves and add them to the roasting tin when the squash and pepper have been cooking for 10 minutes
- When the squash is soft, remove tin from oven
- Blend cooked veg with enough vegetable stock to make soup consistency
- Add agave nectar and dried chilli flakes to taste