Tomato, Red Pepper, Butternut squash soup
Submitted by: Keri Bullock

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1 1/2 lb. butternut squash, peeled, cut into 1 inch chunks
2 red peppers, deseeded, cut into 1 inch pieces
6 tomatoes cut into wedges
4 garlic cloves, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 1/4 pint vegetable stock
1 tbsp tomato puree
3 1/2 oz. baby spinach

Preheat oven to 350 degrees
Place butternut squash, peppers, tomatoes, and garlic into large casserole pan
Drizzle with olive oil and sprinkle over the spices
Season well and place lid over pan.
Cook in oven for 20 minutes.
Remove lid and return to oven for another 20 minutes until veggies are soft and starting to caramelise.
Mash up vegetables with masher or food processor until roughly mashed.
Soup should have some texture so leave some of it chunky.
Add the stock and tomato puree and bring to boil.
Simmer for 5 minutes
When ready to serve, stir in the spinach and allow to wilt down

This stuff out of this world!