5 min       35 min     | PORTION: 6


    

2 tbsp. of olive oil
1 1/2 cup of red peppers, chopped
1 onion, finely chopped
1 large butternut squash, chopped
1 ½ cup of potatoes, chopped
4 cups of vegetable broth
1 pinch of chili flakes, to taste
2 fresh thyme sprigs
Salt & pepper

  1. In a large pot over medium heat, add the olive oil, then roast the red peppers and the onion for 10 minutes.
  2. Stir in all the ingredients « FOR THE SOUP” and bring to a boil.
  3. Cook for 30 to 35 minutes, or until the butternut squash and the potatoes are soft and tender.
  4. In a high-intensity blender, add the soup and blend until you obtain a smooth texture.
  5. Serve warm.

The soup can be kept in the fridge for 3 to 4 days in a sealed container.

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