To give the peppers a smoky flavour either hold them directly in a flame or slice each into four pieces and grill skin side up. The skin should be allowed to blacken. Remove to a covered bowl for 5 minutes, and then the skin should flake and peel off fairly easily, but don’t worry about a few charred bits. Cut into 1 cm pieces.
1 squash ( 500-800g) peeled and cut into roughly 1cm cubes,
350g red peppers,
1 red chilli chopped,
1 can tomatoes,
1 tbsp oil,
1 large onion finely chopped,
1 clove garlic finely chopped,
1 litre vegetable stock, salt and pepper.
In a large pan heat the oil and fry the onion gently until soft.
Add the garlic and chilli and cook for a minute, then add the squash, peppers, tomatoes and stock, and simmer until the squash begins to melt into the liquid.
Season with salt and pepper.
If you have any, stir in some chopped fresh mint and/or parsley before serving.
The taste tests are in - so far: 10 people thought Winter Squash and Red Pepper Soup was Yummy 0 thought Yuck. What about you - Yum or Yuck?!