70min 4 ppl
Roasted Butternut Squash and Red Pepper Bisque
90 minutes
4 people
Hardover 60 min or 12+ steps
90 min · 20 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 6g
Carbs 38g
Fats 26g
About this dish
Butternut squash and red peppers are roasted at high heat until deeply caramelised, then simmered with sautéed aromatics, white wine, and stock, and blitzed silky-smooth with cream — a rich, smoky bisque with real depth of flavour.
Allergy Info
Dairy, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Butternut Squashpeeled, seeded, cut into 3 cm cubes1 kg
- Red Bell Peppershalved, seeded3 whole
- White Onionmedium, roughly chopped1 whole
- Garlic Clovesunpeeled6 cloves
- Celery Stalksroughly chopped2 stalks
- Carrotmedium, roughly chopped1 whole
- Fresh Thyme Leaves1 tsp
- Fresh Chivesfinely snipped, to serve1 tbsp
Dairy & Eggs
- Unsalted Butter30 g
- Double Creamplus extra to finish200 ml
Tins & Jars
- Tomato Purée2 tbsp
- Vegetable Stockgood-quality, warm900 ml
Spices & Seasonings
- Smoked Paprika1 tsp
- Cayenne Pepper0.5 tsp
- Fine Sea Saltplus more to taste1 tsp
- Freshly Ground Black Pepper0.5 tsp
- Flaky Sea Saltto serve1 pinch
Oils & Condiments
- Olive Oildivided4 tbsp
- Dry White Wine150 ml
- Lemon Juicefreshly squeezed1 tbsp
Utensils
- Vegetable peeler
- Chef's knife
- Cutting board
- Large baking tray
- Mixing bowl
- Large heavy-based saucepan
- High-powered blender
- Ladle
Method
1
Peel and cube the butternut squash.
Approx. 6 minutes
2
Halve and seed the red peppers.
Approx. 3 minutes
3
Roughly chop the onion, celery, and carrot.
Approx. 5 minutes
4
Measure out all the spices, stock, cream, and wine.
Approx. 3 minutes
5
Preheat the oven to 220°C (200°C fan).
Approx. 10 minutes
6
Toss the squash cubes and unpeeled garlic cloves with 2 tablespoons of olive oil, the smoked paprika, cayenne, salt, and pepper, then spread in a single layer on a large baking tray.
Approx. 4 minutes
7
Place the pepper halves skin-side up on a second baking tray and drizzle with 1 tablespoon of olive oil.
Approx. 2 minutes
8
Roast both trays in the hot oven for 40–45 minutes, until the squash is deeply golden and caramelised at the edges and the pepper skins are blackened and blistered.
Approx. 43 minutes
9
Transfer the peppers to a bowl, cover tightly with cling film, and leave to steam for 15 minutes.
Approx. 15 minutes
10
Peel away and discard the pepper skins, then squeeze the roasted garlic cloves from their skins; set the squash, peppers, and garlic aside.
Approx. 5 minutes
11
Melt the butter with the remaining 1 tablespoon of olive oil in a large heavy-based saucepan over medium heat.
Approx. 2 minutes
12
Add the onion, celery, and carrot and cook, stirring occasionally, for 8–10 minutes until the vegetables are completely softened and the onion is translucent.
Approx. 9 minutes
13
Add the tomato purée and thyme to the pan and cook, stirring constantly, for 2 minutes until the purée deepens to a brick-red colour.
Approx. 2 minutes
14
Pour in the white wine and cook, scraping the base of the pan, for 3 minutes until the wine is nearly fully reduced.
Approx. 3 minutes
15
Add the roasted squash, peppers, garlic, and warm vegetable stock to the pan and bring to a gentle simmer over medium-high heat.
Approx. 5 minutes
16
Reduce the heat to low and cook for 10 minutes to marry the flavours.
Approx. 10 minutes
17
Remove the pan from the heat. Using a high-powered blender (in batches if necessary), blitz the soup until completely smooth and silky — blend each batch for a full 90 seconds.
Approx. 2 minutes
18
Return the blended soup to the pan over low heat, stir in the double cream and lemon juice, then taste and adjust salt, pepper, and cayenne.
Approx. 2 minutes
19
Heat gently for 3–4 minutes until steaming; do not allow the bisque to boil.
Approx. 4 minutes
20
Ladle into warm bowls and finish each with a swirl of cream, a scatter of chives, and a pinch of flaky sea salt.
Approx. 3 minutes
