Squash and Cannellini Bean Soup

• 1 red pepper, halved and deseeded
• 1 liter vegetable stock
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 butternut squash, peeled and diced
• 450 g sweet potatoes, peeled and diced
• 1 teaspoon chopped sage
• 1 bay leaf
• 400 g canned cannellini beans, drained
• 1 teaspoon olive oil
• 12 lemon, juice of
• black pepper

1. Place the pepper skin-side upwards under a very hot grill until blackened.
2. Place in a plastic bag and leave to cool slightly, then remove the skin and cut the pepper into very thin strips.
3. Heat a little of the stock in a large saucepan and gently saute the onion and garlic for a few minutes until softened.
4. Add the squash and sweet potatoes and cook for 5 minutes.
5. Add the red pepper, rest of the stock and herbs and bring to the boil.
6. Reduce the heat.
7. Cover and simmer for 30 minutes or until the vegetables are tender.
8. Remove the bay leaf.
9. Add the beans, olive oil and lemon juice and season with black pepper.
10. Cook for a further 5 minutes and serve lovely n hot!

red pepper, vegetable stock, onion, garlic, butternut squash, sweet potatoes, sage, bay leaf, cannellini beans, olive oil, lemon, black pepper

Taken from www.food.com/recipe/squash-and-cannellini-bean-soup-139324 (may not work)