Roasted Red Bell Pepper and Butternut Soup 

Roasted Red Bell Pepper and Butternut Soup 
Butternut squash is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is chock full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it’s thick, tough exterior, it can be stored for several months and eaten during the winter season.

Roasted Red Bell Pepper and Butternut Soup 

Ingredients 

1/2 butternut squash (2 cups cubed)

3 carrots diced

1 white onion diced

1 red bell pepper 

Salt to taste

Pepper to taste 
Method 

Put squash, carrots and onions in a pressure cooker with sufficient water and cook for 4 whistles.
Apply oil on a bell pepper. Char the bell pepper in an oven or directly on the gas stove. Let it cool and then remove the seed & peel it. 
In a blender put the pulp of bell pepper and all the cooked vegetables (squash + carrots + onion) with required vegetables stock. 
Blend this to a purée to your desired consistency. Heat a deep bottom pan and boil the soup. Add salt and pepper to your taste.
Garnish this with coconut milk and serve hot. 
Tips : If you like little bit spice in your soup, you can even add paprika to it while the soup is boiling.
If u like the flavour of coconut milk, add 1/2 cup coconut milk while you are boiling the soup.