FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Pre heat your oven to 190c (fan)

Place your butternut squash in a large baking tray then fill with the chopped celeriac , red peppers , carrots garlic bulbs and then add the red onion halves insist each of the squash cavity. Place the tomatoes on top , sprinkle with paprika , salt and pepper then drizzle generously with oil and coat all over, bake for around 40-45 minutes , until golden. Reserve some of the roasted oil.

Cool slightly , use a spoon to scoop out the butternut squash from the skin, squeeze the garlic from the shell , it should come out like toothpaste if you squeeze it from the base, then Blitz the veggies in a food processor, pour into a pan, add the coconut milk, stock , heat through and stir.

Cool slightly , Pour back into a blender or use a Stick blender to puree into a smooth soup, add parsley , oil from the roasted tray and fresh chilli to serve in a bowl.