A warm and comforting soup made with roasted red peppers and butternut squash, perfect for a cozy meal.
Preheat the oven to 180°C.
Spread the peppers, squash, and onion on a large oven tray. Season them and drizzle over 1 tbsp olive oil.
Bake the vegetables in the oven until the edges begin to blacken, about 20 minutes.
When the peppers have cooled sufficiently, remove most of the skin and roughly chop them.
Heat the rest of the olive oil in a large saucepan and add the baked vegetables.
Add the stock and chilli flakes, bring to the boil, then simmer for about 20 minutes until everything is soft.
Remove the pan from the heat and blend the soup with a hand blender or food processor.
Bring the soup back to the boil before serving it garnished with parsley or coriander.
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