Creamy Butternut Squash and Tomato Soup
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 50 g butter
- 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
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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RECIPE SUBMITTED BY
lady_heather
APO, 72
<p>Im a military spouse, Im british, my husband is american. We are stationed in germany. Im having such a fantastic time in germany, the food and wine is fantastic. Germany reminds me of home, but with a twist. I am a sucker for local, fresh produce. I enjoy cooking food from scratch, and love any british food. My favourite chef is Jamie Oliver, his shows are so entertaining, and he champions good home cooking. i subscribe to many food magazines, my favourite being bbc good food, and i scrapbook recipes.Im a fitness fanatic but am a sucker for all things bad.</p>