Honey Roast Squash and Red Pepper Soup

A recipe developed exclusively for Philadelphia Professional by Jessica Ayling
12
Servings
10 min
Prep time
50 min
Total time

Ingredients

    The makings of the

    Honey Roast Squash and Red Pepper Soup

    1. 1

      Preheat the oven to 180 °C.

    2. 2

      Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3 tbsp of olive oil, making sure all the ingredients are generously coated.

    3. 3

      Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.

    4. 4

      Tear the bread slices into small pieces over a roasting tray and drizzle with 3 tbsp olive oil. Add the herbs and season to taste with salt and pepper.

    5. 5

      Bake in the pre-heated oven for 10 minutes.

    6. 6

      Heat the remaining 2 tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.

    7. 7

      Add the roasted vegetables to the stock and blitz until smooth.

    8. 8

      Add the Philadelphia and continue to blitz until velvety and smooth.

    9. 9

      Season with salt and pepper and top with herbed croutons.

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    Recipe Image

    Nutritional Information

    Typical valuesPer Serving
    Energy1880.3 kj
    Fat23.0 g
    Carb12.0 g
    Protein47.0 g
    Saturated fat10.0 g

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