With autumn well and truly here and my bike rides in the countryside becoming colder and damper by the week, it’s now time to swap my salads with some warming soups for a good old winter warmer.
I don’t want to turn to the wrong sort of comfort food, I’m trying not to eat too much meat or fast foods (or cakes, eek!), so it’s the perfect time to get my big old saucepan out and get bubbling.
One of my favorite and simplest soup recipes is a Butternut Squash and Pepper soup, best served with a nice freshly made bread roll, or more lately, I have been toying with crumpet recipes.
Nothing beats a bit of crumpet ; )
Really… Homemade crumpets are THE best thing…EVER! And I have been playing with a few different recipes, finding that the beautiful Jo Wheatley has the perfect crumpet recipe and it’s fool proof, it’s easy to whip up, just needing an hour for the dough to prove.
Her book is actually a fab read and I plan to review it on my blog in the near future, but I highly rate that you get to Sainsbury’s before then to buy her book as it’s a must have for any baking fanatic!
Butternut Squash & Pepper Soup Recipe:
1 Butternut Squash
2 Orange Peppers
2 Red Peppers
2 Pints of Vegetable Stock
A pinch of Paprika or Chilli Powder
Salt and Pepper to season
Ensure that the Butternut Squash, Peppers & Onion are peeled, De-seeded and chopped into inch sized cubes/pieces, then place them all in a large saucepan.
Boil the kettle and make up the vegetable stock (If using stock cubes, you will be fine with 1.5 cubes per pint) with 2 pints of water, adding to the pan of vegetables, ensuring that everything is submerged in the stock.
Bring to the boil, until the vegetables are soft when a knife is pushed into them and they slide off the knife easily.
Add the seasoning to your taste, you won’t need much of the Paprika or Chilli Powder, but if you prefer a kick, you may wish to add a couple of pinches.
Serve with a dollop of low fat Creme Fraiche should you wish for a creamier soup.
The Weightwatchers value of this soup is in fact zero points… So you can get away with having it served up in a bowl or mug with a side of warm buttery crumpets to dip in : )
It makes a large pan too, so it is a very economical recipe, allowing for at least 6 decent sized bowlfuls, which are perfect for lunches, quick dinners or a sleepy afternoon filler.