Smokey Butternut and Red Pepper Soup

I never could have imagined years ago that I’d eat and enjoy pumpkin soup but there you go. This is actually pretty awesome. Creamy, savoury and rich.

Silky smooth and smokey.

  • 1 medium sized butternut squash
  • 2 red peppers
  • 2 medium onions
  • 4 cloves of garlic
  • 2L vegetable stock
  • 1½t smoked paprika (i.s. “spanish paprika”)
  • sunflower oil
  • 3 bay leaves
  • salt and black pepper
  • a little cream and chives to serve

To keep it fully vegan you can ditch the cream or substitute it with coconut cream.

  1. Place a large pot on a medium heat and add a decent glug of oil to it.
  2. Peel and slice the onions and add them to oil.
  3. Mince the garlic and add to the pan.
  4. Peel, deseed and dice the butternut into a rough 1 inch dice.
  5. Deseed, dice and add the pepper to the pan.
  6. Add salt, freshly milled black pepper, bay leaves and the smoked paprika to the mix, stir to remove any lumps of paprika and cover with the stock.
  7. Cook over the medium heat until the peppers and squash is cooked – which should take about 45 minutes.
  8. Remove and discard the bay leaves and blend the soup to a some puree . At this point you can add water to adjust the texture – but it should be thick and creamy so be careful to not add too much.
  9. Dish up with a swirl of cream and a pinch of chopped chives.

Leave a Reply