Rana Conway's Butternut & Pepper Soup

 
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • Rana Conway's creamy butternut squash and red pepper soup recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 3-4 portion
  • Can be frozen
  • How to make

1 tsp olive oil
1 onion 
1 red pepper 
1 butternut squash 
1-2 tsps grated fresh root ginger 
¼ tsp sweet paprika 
500ml stock 
1 tsp cream cheese 

To serve:

Salt and pepper 
Natural yogurt (optional) 
Fresh chives (optional)

Step 1

Peel and dice the onion. Heat the oil in the pan then add the onion and sweat over a low heat for 2-3 minutes with the lid on. 

Step 2

Cut the pepper in half, remove the seeds, wash and dice.

Step 3

Cut the squash in half lengthways, remove the seeds and skin and chop into 2cm chunks.

Step 4

Add the pepper, squash, grated ginger and sweet paprika to the pan and cook for a few minutes more. 

Step 5

Add the stock, bring to the boil and simmer with the lid on for 20 minutes until the vegetables are tender. 

Step 6

Remove from the heat, add the cream cheese and whiz with a stick blender until completely smooth. 

Step 7

Add salt and pepper to taste, and, if you like, serve topped with a spoonful of yogurt and a few chopped chives.

Contains

  • Dairy ingredients
  • Eggs

Print this recipe

Recipe notes

This quick and easy soup makes a delicious lunch and the ginger will help fight off any morning sickness in your first trimester.

More tasty recipes to try