300-500g, Squash, peeled and chopped into 1 cm cubes (e.g. Crown Prince, Butternut, Sweet Dumpling or Pumpkin)
500g Tomatoes, chopped
1 Red Pepper, chopped
1 Red Onion, chopped
1 Red chilli, finely chopped
3 - 4 Cloves Garlic, finely chopped
1 to 1.5 litres of chicken or other light stock
Olive Oil
2 sprigs of basil or a heaped teaspoon of Pesto
Squeeze of tomato purée (about two dsp)
Juice of 1/2 Lemon
Salt and Pepper
Chopped Basil or Parsley to garnish
Directions:
In olive oil, fry the red onion until translucent, Add the red pepper and stir fry, before adding the chopped garlic and chopped chilli, then the tomatoes. Fry until the tomato juices start to run,
then add the squash, and continue to stir fry. Bring the stock to the boil in a deep pan and add the contents of the frying pan. Bring to a simmer. Add the tomato purée, and pesto or add the
sprigs of basil. Simmer for 20 - 30 minutes, until the tomatoes are collapsed and the squash is soft. Add the juice of the half lemon.
Take off the heat and liquidise. Serve with a swirl of cream of crème fraiche or a sprinkle of chopped basil or parsley.
