Creamy Butternut Squash and Tomato Soup

Recipe by lady_heather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 50
  • 2
    large onions, roughly chopped
  • 2
    celery ribs, roughly chopped
  • 2
    (400 g) cans chopped tomatoes with herbs
  • 500
    g butternut squash, deseeded and diced
  • 300
    ml fresh vegetable stock, hot
  • 142
    ml whipping cream
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DIRECTIONS

  • Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
  • 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.
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