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Butternut Squash & Tomato Soup
Vegan friendly butternut squash and tomato soup
Course
Soup
Cuisine
European
Keyword
Savoury
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Author
thebakingexplorer
Ingredients
1
kg
Butternut squash
peeled and chopped
1-2
tbsp
Vegetable oil
1
tsp
Dried sage
2 x 400g
tins
Chopped tomatoes
1
litre
Vegetable stock
1
tsp
Salt
1
tsp
Sugar
Instructions
Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
Prepare and toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 30 minutes until it is soft
Meanwhile, cook the white onion in a little oil until soft, about 5 minutes
To the onion add the chopped tomatoes, vegetable stock, sugar and salt. Bring it to a simmer for 10 minutes
Then, take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the mixture
Serve immediately or allow to fully cool and store in the fridge or freezer for later