Kickin’ butternut and red pepper soup

butternutnut squash, sweet potato and red pepper soup in a white bowl, with bread on the sideDO you like soup? Do you like your food to come with a kick? Well, this kicking’ butternut squash, sweet potato and red pepper soup will hit the spot.

Sweet, tangy and spicy, it’s as enjoyable on a winter’s evening – when you need heated up – as it is on a summer afternoon – when Scotch broth would probably be as appropriate as a duffle coat!

This recipe – which is about as simple as you can get – will feed six. Serve with crusty bread.


1 tablespoon of olive oil;
1 garlic clove, crushed
Small red chilli, finely chopped (seeds removed or left in, depending on your preference)
1 medium-sized butternut squash, peeled and chopped into bite-size pieces
1 large (baking potato size) sweet potato, peeled and chopped
1 red pepper, finely chopped, seeds removed
1 litre of vegetable stock ( 4 stock cubes water with hot) water
Half a teaspoon of smoked paprika


Put the oil a large pan over a medium heat and add the garlic, chilli and paprika. Cook for two minutes. Add the butternut squash, sweet potato, red pepper and stock and bring to the boil. Simmer for 20 minutes. Using a hand blender or food processor, blend until smooth and serve sprinkled with smoked paprika and crusty bread


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