Recipes from a Normal Mum

Butternut squash and red pepper soup

red pepper soup

Well this is a double whammy – I have for you a delicious recipe for a butternut squash and red pepper soup AND a giveaway from St Helen’s Farm.

First thing’s first I need to clear something up – for those of you who don’t like the taste of goat’s cheese please don’t think this recipe is not for you. Yes, it uses goat’s milk but I still think you will like it. It doesn’t taste ‘goaty’ you see, well not if you use the stuff from St Helen’s Farm.

There’s a little video of the recipe here:

And there’s also a little bit of info on goat’s milk products and why they are such good news, both nutritionally and from a flavour point of view here from Helen, a dietitian:

The recipe is below and the giveaway for this amazing hamper is under that too.

Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).

One year ago: Lemon cupcakes with coconut buttercream, Thai spiced sweet potato, squash and coconut soup, Veggie no meatballs, Back to school rocky road and Popcorn caramel cheesecake.

Two years ago: Black forest brownies, Double orange choc chip bundt cake, Sunshine cake and Bonfire cupcakes.

Three years ago: Hazelnut cupcakes with Nutella buttercream, Red root reblochon bake and a Simple banana cake.

Four years ago: Cherry tomato frittata, Lemon brioche and Death by chocolate cake.

Five years ago: Tiramisu profiteroles, Drunken cherry brandy mincemeat and Macarons.

Six years ago: Easy cheesy pasta, Almond coated chicken and Mince pies for mince pie haters.

Butternut Squash and Red Pepper Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 4

Ingredients:
  • 25g St Helen's Farm goats' butter
  • 1 onion, peeled and chopped
  • 1 red pepper, chopped
  • 1 red chilli, finely chopped
  • 1 butternut squash, peeled, seeds removed and diced
  • 1 medium potato, peeled and diced
  • 600ml St Helen's Farm goats' milk
  • salt and pepper
  • St Helen's Farm natural yogurt and coriander leaves to garnish
Instructions:
Melt butter in saucepan, saute onion, red pepper and chilli for about 5 minutes until soft. Add butternut squash and potato and stir. Add milk and simmer gently for about 40 minutes until vegetables are soft. Blend with hand blender or liquidiser, adjust seasoning. Serve in bowls with a swirl of natural yogurt and a few torn coriander leaves.

I have 2 St Helen’s Farm hampers worth £30 (RRP) each to giveaway to two people. There are lots of ways to enter – see the Rafflecopter form below. The first way is just to leave a comment on this post. Easy peasy. Closing date 18th November 2016. How to enter:

Rules and things:

a Rafflecopter giveaway

This post was supported by St Helen’s Farm.

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