Easy Squash and Red Pepper Soup

Ingredients:
1/2 butternut squash, peeled & cut into chunks
2 medium bell peppers
2-3 cups chicken or vegetable stock

Procedure:
1. Pre-heat the oven to 190 degrees Celsius.
2. Remove the stem and seeds from the bell pepper and chop roughly.
3. Place the pepper and squash into a baking tray and roast for around half an hour until the squash is tender.
4. Blend until smooth then stir in enough stock to give the perfect consistency for your baby.
5. Warm throughout.