Thursday, 6 November 2014

Butternut Squash and Tomato Soup

This was a lovely, very simple, just slightly spicy soup.

I used a combination of squashes from my Mum's garden, one small and orange and the other was a small green butternut squash. I've never seen a green one before and my mum said she didn't remember planting it! But it had the same raw texture as a butternut squash.


Butternut Squash and Tomato Soup (from Tinned Tomatoes)
(Serves 4)

butternut squash, sliced, de-seeded and cubed
onion, quartered
2 cloves garlic
a glug of olive oil
400 tin tomatoes
2 tbsp tomato puree
2 tsp ground cumin
1 tsp ground ginger
salt and pep
500ml vegetable stock
Preheat the oven 220C.
Put the butternut squash, onion and garlic into a roasting pan and spray with cooking spray, toss to coat. Roast for 20-25 mins until soft and charred at the edges.
Add the roast veg, tomatoes, tomato puree, spices, seasoning and stock to a blender and whizz until smooth. Serve.

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