Well, we were all fooled but the mild weather last week, weren’t we? Hands up who else started talking about spring being on its way. Seems not, Storm Doris is hitting us today with a vengeance so out comes the soup maker. As with all my soups, a soup maker is not necessary to create this recipe for Butternut Squash, Red Pepper & Mint Soup(but they are blinking brilliant if you are contemplating getting one).
If you just want a creamy, comforting soup then leave out the chilli but we love a kick so went for a whole red chilli which happily blew away the cobwebs. Obviously, the swirl of sour cream is optional if you want to keep the soup healthier. I use full fat coconut milk as I find light coconut milk not tasty or creamy enough, but again adapt the recipe how ever you like.
BUTTERNUT SQUASH, RED PEPPER & MINT SOUP
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 21 minutes |
| Total time | 51 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Snack, Soup, Starter |
| Misc | Serve Hot |
INGREDIENTS
- 2 Red Peppers
- 1 Small Onion (Finely Chopped)
- 1 Small Butternut Squash (Deseeded & Cut into 1-2 inch cubes – No need to peel when using in soup)
- 1 Red Chilli (Finely Chopped & Deseeded)
- 150ml Vegetable Stock
- 1 bunch Fresh Mint (Small Handful)
- 1 tin Coconut Milk
- 1 tablespoon Sour Cream
- Black pepper
DIRECTIONS
| 1. | |
| Preheat the oven to 180c and place the Red Peppers in the oven to roast for 30 minutes – turning once half way through. | |
| 2. | |
| Remove the Red Peppers from the oven and allow to cool in a bowl covered with a lid or cling film before peeling off the skin. Remove the seeds and pith from inside the peppers and chop into large chunks | |
| 3. | |
| Add the Red Peppers, Chopped Onion, Butternut Squash, Chilli, Coconut Milk, Mint, Stock to the soup maker and cook on a smooth setting | |
| 4. | |
| Add a swirl of sour cream before serving and season with black pepper according to taste | |
Instructions if not using a soup maker:
- Roast the peppers as described above.
- Boil the butternut squash in water until softened
- Using a dash of vegetable oil, slowly fry the onions until translucent
- Add the peppers, squash and other ingredients to the onions in a large pan and cook through for 5 minutes until just starts to bubble at the edges. Do not allow to boil
- Blitz until smooth with a hand held mixer, watch that it doesn’t splash you as it will be HOT!
I love butternut squash soups and the addition of fresh mint in this recipe sounds really good. I’m looking forward to trying this.
Never would have thought about the addition of mint but this sounds yum. I love soup all year round. So easy to store in the freezer and so satisfying as well. Thanks for the recipe must try it out x
I pinned this today! Had no idea it was from a fellow-blogger! Looks beautiful, I love a butternut squash soup, would never have thought about mint!
I know what you mean about being tricked into thinking spring was coming! It hailed today :(. But this soup looks amazing. I love the sound of the creamy squash with chilli and mint.
Storm Doris was terrible – our garden is still recovering! Love butternut squash – it is my favourite soup, so will definitely give this recipe a go! x
Sounds delicous I love butternut squash but never had it in soup would u believe.
This looks delicious! Butternut squash soup is my favorite. Never added red pepper though, I’ll try that sometime!
Everyone loves soup – don’t they? I am a huge fan and it was my craving during both pregnancies! This is one of my favourites but I haven’t tried adding mint yet!
This sounds yummy, I bet adding the mint in makes it smell beautiful x
I love soup and this flavour combination sounds delicious! x
I do love homemade soups, and always looking for new ones to try, I am going to have to make this as sounds really yummy x
This is one of my favourite soups as the red pepper just adds so much flavour without adding loads of calories.
What an interesting combination. I would never have thought to add mint!
I have always wanted to make butternut squash soup but not gotten around to finding a recipe. This sounds delicious thanks for sharing.
I never thought about combining the flavours, but it sounds delicious!
Oh this soup is perfect for dinners especially during the winter season! I’ll surely try to cook this!
A very comforting dish – I love butternut squash as well – I’ll have to bookmark this one I think.
Soup is just the best for bad weather days isn’t it. I love the flavour combinations here, it looks so inviting too.
I love butternut squash soup and sometimes add red pepper but i’ve never though of adding mint to it. Will have to give this a go next time I make it
Oh this sounds so warming and lush right now!! I love the addition of red pepper and mint to give it a punch!
I love the sound of this – so tasty, and the perfect soup to move into spring with!
What a delicious soup, perfect for this time of the year!
Ive made roasted butternut squash and red pepper soup before but I’ve never added mint to it. Sounds like it would be a great addition! xxx
A perfectly timed blog post. I’ve just hauled out all my soup recipe books and have a couple of butternut squashes we’re slowly chomping through ( I add them to salads). I’m intrigued to try this to see what the addition of mint is like. It’s not something that springs to mind when I read the rest of the wonderful ingredients
Pinning this straight away that sounds gorgeous! I love soup especially in the winter!!! L x
This is the first time that I heard this soup recipe and sounds good to me, I would give it a try
this sounds lovely. ive tried butternut squash for the first time not long ago and wasn’t too keen on it. its probably the way i had cooked it. will have to try it as a soup