Dave's butternut squash and red pepper soup

Dave’s favourite is a classic savoury and sweet butternut squash with red pepper. Super simple and perfect to keep in his flask when he’s working those chilly mornings on his stall in Shipley Market.

Dave's butternut squash and red pepper soup
Dave's butternut squash and red pepper soup
  • Take off the top and bottom of a large butternut squash and two red peppers, remove the seeds.
  • Cut in to large pieces and roast in a hot oven at 180degrees until tender, approximately 30 minutes, you want the edges to blacken slightly on the pepper.
  • Once soft add to a saucepan with three peeled garlic cloves and a deseeded red chilli.
  • Add enough vegetable stock to just cover the squash and pepper.
    Simmer gently for 10 minutes.
  • Blend until smooth and add salt and pepper to taste. You might need to add a little more water to get your preferred consistency.
  • If you prefer a creamier soup you can add a little cream at this point (add soya cream to keep it vegan).

If this soup can keep Dave warm when he’s been up since 4am on a Saturday in December then it has to be a winner.