Butternut Squash & Tomato Soup

Sweet squash and tangy tomato combine in this delicious soup

Course Soup

Cuisine British

Keyword Savoury, soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings +

Calories 153kcal

Author thebakingexplorer

Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
Peel and de-seed the squash, then cut it into chunks. Toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 25-30 minutes until it is soft
Warm the vegetable oil in a pot on a low heat, add the onion and garlic, and cook for around 5 minutes until soft
Add the chopped tomatoes, tomato puree, vegetable stock, sugar and water. Bring it to a gentle simmer for 10 minutes
Take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the soup
Add the salt to taste, then you can also add more water too at this point if you'd like a thinner soup
Serve warm, or allow to fully cool and store in the fridge or freezer for later use

- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed.

- I use tinned tomatoes for this recipe, but you could use fresh ones too if you prefer.

- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).

- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.