Christmas Dinner - Starter

Cream of roasted butternut squash and red pepper soup

butternut squash
1 red pepper
1 large white onion
olive oil
2 dried chilies
300mls vegetable stock

Preheat oven to 180C.  Peel and chop butternut squash.  Remove stalk and seed from the red pepper and cut into approximately 8 large pieces.  Peel and chop onion into approximately 8 large pieces.  Add chopped vegetables to a roasting dish and roll in olive oil and season with salt and pepper.  Put into the oven for approximately ½ an hour to 45 minutes until vegetables are cooked.  Remove from the oven, cover with foil and leave to cool.

Once the vegetables are cool remove the skin from the red pepper.  Tip the vegetables into a saucepan then add the vegetable stock and dried chilies.  Bring to a boil then lower the heat and simmer for 5 – 10 minutes trying not to let it burn.  Leave to cool, blend until smooth.  Add a little more liquid if required. Put in the fridge until required. 

When required just poor into a saucepan add cream and slowly reheat trying not to burn the bottom.