Tomato, Red Pepper, and Butternut Squash Soup

Takes: 1 hour
Serves 4

Ingredients:

• 1butternut squash, peeled and cut into 1 inch chunks
• 2 red peppers, deseeded, cut into 1 inch pieces
• 6 tomatoes, cut into wedges
• 4 garlic cloves, peeled and halved
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground corinader
• 1 tsp ground cumin
• 750ml water
• 100g kale
• 4 tbsp goat's yogurt
• handful fresh coriander

Method:

1. Preheat the oven to 180C.  Place the butternut squash, peppers, tomatoes, and garlic into a large roasting tin.  Drizzle with olive oil and sprinkle over the spices.  Season well and cover the tin with aluminum foil.  Cook in the oven for 20 minutes.  Remove the lid and return to the oven for a further 20 minutes, until all the vegetables are soft and beginning to caramelise.
2. Transfer the tin of vegetables to a large pan on the hob.  Add the water and kale.  Bring to the boil.  Simmer for 5 minutes.
3. Place all the vegetables in a food processor until roughly mashed.  Return to the pan and stir in the yogurt.  Serve with fresh coriander.