We prepared similar soup some time ago, and since today is Ash Wednesday, here's lovely bowl of vegetable, vegetarian version that will warm you up. I was reading this article today about what Irish people should give up for Lent and some funny ones were: moaning, orange tans and horseburger jokes. We decided to give up alcohol and unhealthy, crap food, what about you? 

So there we go homemade, vegetarian and delicious soup. We just need few simple ingredients and the final result is amazing. You can prepare it as well for tomorrow’s Valentine day. Than for main course from our previous posts for Valentine's you could serve:

Rustic pasta with bread crumbs http://www.klfoodblog.com/en/Recipes/Pizza-and-Pasta/156/Rustic-Summer-Crumb-Pasta

and for dessert something really special:

Raspberries and cream roulade http://www.klfoodblog.com/en/Recipes/Deserts/257/Raspberries-and-Cream-Roulade

Wishing you great, romantic evening ;) and we see you on Friday with new post and recipe! Ciaooooooooo

Spiced Butternut Squash & Red Pepper Soup

Serves 4

  • 2 butternut squash
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • salt and black pepper
  • 1 onion, chopped
  • 2 roasted red peppers, chopped
  • 800ml chicken or vegetable stock

Peel and chop butternut. Preheat the oven to 180˚C. Place the squash on a baking tray and drizzle with half of the oil. Toss with the cumin and season well with salt and pepper. Bake for 20 minutes until the squash is tender. 

Heat the remaining oil in a saucepan over a medium heat and cook the onion for three minutes until soft. Add the squash and peppers to the pan (leave few for decoration) and stir in the stock. Bring to a boil, then reduce the heat and simmer for five minutes. Use a hand mixer or transfer to a blender to purée until smooth. Return to the pan and heat through. Serve hot, decorated with vegetable pieces and freshly ground pepper. 

Source of recipe and image: Easyfood magazine (Recipe: Adrina McLeod)