Fantastic night in the kitchen recently with some supporters of the Famous Aberdeen Football Club. The 'Fit Fine!' classes in the kitchen have been organised in partnership with AFC Community Trust as an extension to the 'Football Fans in Training' course.

AFC AFC

They made roast butternut squash and red pepper soup. It was delicious, healthy, and cost very little to make. Next week we will be making a chicken curry.

We have included the recipe below. You can also download it by clicking here.

soup

Roast Butternut Squash and Red Pepper Soup

Ingredients

  • 2 teaspoons of oil
  • 500g of butternut squash deseeded and diced
  • 1 small Onion, roughly diced
  • ½ red pepper deseeded and roughly diced
  • 1 Carrot roughly diced
  • 1 teaspoon of honey
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of ginger powder

Method

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Tip the prepared squash into a large, bag with the onion, carrots and red pepper.
  • Add the oil and pepper and toss everything together until the vegetables are evenly coated.
  • Tip into a large roasting tin and spread out to form a single layer.
  • Roast in the oven for 40–45 minutes, Drizzle over the honey 5 minutes before the end of cooking.
  • Place the large, saucepan over a medium heat, add the ginger and garlic, and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through.