Roasted Squash And Red Pepper Soup With Fennel Twis

Name: Roasted Squash And Red Pepper Soup With Fennel Twists
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 lb winter squash, peeled, deseeded, cut into 3/4 inch pieces; 1 None large red pepper, deseeded, cut into 8 pieces; 4 cloves garlic, unpeeled, crushed; 1 tbsp fresh thyme leaves; 2 tbsp olive oil; 1 sheet frozen puff pastry, thawed; 1 None egg, beaten; 1/2 tsp fennel seeds; 1/4 cup creme fraiche, plus extra to serve; 4 cups vegetable stock; 1/2 bunch fresh chives, chopped

Servings: persons

3 1/4 lb winter squash, peeled, deseeded, cut into 3/4 inch pieces
1 None large red pepper, deseeded, cut into 8 pieces
4 cloves garlic, unpeeled, crushed
1 tbsp fresh thyme leaves
2 tbsp olive oil
1 sheet frozen puff pastry, thawed
1 None egg, beaten
1/2 tsp fennel seeds
1/4 cup creme fraiche, plus extra to serve
4 cups vegetable stock
1/2 bunch fresh chives, chopped

1
Preheat oven to 425u00b0F. Line 2 baking trays with parchment paper.
2
Toss squash, pepper, garlic and thyme with oil. Season. Transfer to a prepared tray and roast for 30 mins, or until tender and starting to brown.
3
Meanwhile, brush puff pastry with beaten egg. Sprinkle with fennel and salt. Cut into 8 long strips. Prick each strip a few times with a fork. Twist each piece then transfer to remaining tray. Bake for 15 mins, or until golden brown. Let cool on tray.
4
In a saucepan, combine squash and peppers. Squeeze flesh from garlic cloves and add to saucepan. Add creme fraiche and stock. Puree with a hand blender until smooth. Place over medium heat and simmer until warmed through. Season.
5
Ladle soup between serving bowls. Top with a good dollop of creme fraiche and sprinkle with chives. Season. Serve with fennel twists.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/4 lb winter squash, peeled, deseeded, cut into 3/4 inch pieces, 1 None large red pepper, deseeded, cut into 8 pieces, 4 cloves garlic, unpeeled, crushed, 1 tbsp fresh thyme leaves, and more.

Yes, Roasted Squash And Red Pepper Soup With Fennel Twists falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Squash And Red Pepper Soup With Fennel Twists

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions