Roast Pepper and Butternut Squash Soup


Serves 4 

1 butternut squash or 1 bag of frozen butternut squash 
3 red or yellow bell peppers
1 onion 
1 carrot 
2 cloves garlic crushed 
1 tbsp olive oil 
1 thumb size piece of ginger chopped 
1 can of coconut milk salt & pepper to season 
1 tsp coriander   
1 vegetable stock pot
Pre-heat the oven to 180c. On a baking tray place the chopped peppers and butternut squash and pour over oil. Roast for 20 mins. 

In a large pot place the chopped onion and carrot with the garlic, ginger, coriander, stock pot, coconut milk and salt & pepper.

When peppers and butternut squash are ready, add to the pot also. Add water and make sure the contents are covered with water. Put the pot on a high heat until it comes to a boil and then simmer for 15 minutes.

Once the vegetables are soft, use a hand whisk to blend. 

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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