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)

1 butternut squash, sliced, de-seeded and cubed

1 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.