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)
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.