A recipe of soup perfect for winter evenings: butternut squash and red bell pepper soup. It requires little preparation and the result is a homogeneous and fragrant soup.
Peel onion and garlic cloves. Dice them. Split the peppers in half and wash them. Remove the white ribs from the inside and the stems and cut them roughly. Peel the squash and the sweet potato, wash them and cut them into cubes.
Pour 2 tablespoons of olive oil into a casserole dish. Fry the diced onion for 5 minutes, then add the peppers and garlic and sprinkle with cumin. Cook for another 5 minutes.
Finally add the butternut squash, the sweet potato, the tomato paste and the broth. Let simmer for 45 minutes then pass to the blender.
Just before serving, reheat if necessary and decorate with a few pumpkin seeds.
They’re a good thing!