I've made butternut squash and roasted red pepper soup a few times. Here's the recipe:
1 large butternut squash.
2 large red peppers.
chilli flakes and garlic granules.
chopped onion.
chopped garlic cloves (I use 2)
veg stock enough to cover the ingredients.
fry light
Slice and de seed the peppers, put on baking tray spray with fry light and sprinkle on some chilli flakes and garlic granules. Put in oven at about 180degrees (I have a fan oven, not sure on other ovens!)
peel and chop onion, garlic and butternut squash. Soften the onion and garlic in a large soup pan I usually use a bit of water so it doesn't 'fry'. Do that for couple of mins then put the diced butternut squash in and keep stir frying so it doesn't burn. Give it a couple of mins then add the veg stock, I use 2 cubes and fill my small jug with water and that's usually enough to cover the vegetables.
By this time the pepper should be roasted so pop that in the pan, bring it all to the boil then let it simmer until the butternut squash is cooked through, usually about 20 mins.
Blend it all and then it's done! Can add more chilli flakes to taste, or chilli powder if you don't have flakes I suppos.
i did have an original recipe for this but once I've done a recipe once, I usually just wing it and do my own thing the next time! Lol. It's really tasty though and all super free, and super speed/speed veg. Enjoy!
we also do a broth in the slow cooker, we have started doing this every Wednesday as that's our weigh in. We dice up carrots, turnip, one potato, slice leeks, pop in a packet of soup and broth mix, pour water in to cover the vegetables, crumble in 2 ham flavour stock cubes. Stick the slow cooker on high for a couple of hours then let it cook on low for the rest of the day. Easy peasy and very tasty!