Serves 4
4 red or orange bell peppers, halved and seeded
1/2 large butternut squash, peeled and diced (or 3/4-1 lb bag chopped squash)
1 onion, diced
2 tbsp olive oil
1 quart vegetable stock
1/2 tsp red pepper flakes, or 1/2 red chile, seeded and diced
Handful of parsley or cilantro, chopped
Preheat the oven to 350ºF. Spread the bell peppers, butternut squash, and onion on a large oven pan. Season them and drizzle with 1 tbsp of the oil. Bake the vegetables until the edges begin to blacken (about 20 minutes). When the bell peppers have cooled sufficiently, remove most of the skin and coarsely chop them.
Heat the remaining 1 tbsp oil in a large saucepan and put in the baked vegetables. Add the stock and red pepper flakes and bring it to a boil, then let it simmer for about 20 minutes, or until everything is soft. Remove the pan from the heat and blend the soup with an immersion blender or food processor. Bring it back to a boil before serving it garnished with the parsley. (For a richer dish, you can add a handful of fried chorizo; alternatively, add 1 tbsp each of fried diced halloumi or toasted nuts—see page 177.)
• CALORIES 150
• PROTEIN 3G
• FAT 6G
• FIBER 4G
• CARBS 22G