Scale

1 Large Butternut Squash (deseeded and cut into chunks)

700 ml Vegetable Stock

4 Roasted Red Peppers From a jar in brine not oil and drained.

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Place the stock and Butternut squash into a large saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes.

Chop the red peppers into small chunks and add to the Butternut Squash mixture.

Allow to cool if preferred for safety depending on the type of blender you use. Then blend until smooth.

Reheat if needed and serve, season if required.