Butternut squash & mixed pepper soup sw

1. Method
1. Peel, deseed and dice the butternut squash & peel and roughly chop the onion.

2. Meanwhile, simmer the frozen mixed peppers in a separate pan for around 5 minutes, until cooked.

3. Add all the ingredients to a large pan, bring to the boil and then simmer for around 20 minutes, or until the squash is soft.

4. Liquidise until smooth, adding more water if too thick. Adjust the seasoning and serve.

Notes
You do not have to be too fussy about the chopping. This soup is good served hot or cold. It will keep refrigerated for about five days & freezes really well.