Creamy Butternut Squash and Tomato Soup Recipe

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.05 Kcal (821 kJ)
Calories from fat	127.67 Kcal
		% Daily Value*
Total Fat	14.19g	22%
Cholesterol	44.54mg	15%
Sodium	94.89mg	4%
Potassium	447.86mg	10%
Total Carbs	16.93g	6%
Sugars	5.16g	21%
Dietary Fiber	3.1g	12%
Protein	2.11g	4%
Vitamin C	22.1mg	37%
Vitamin A	0.9mg	31%
Iron	1.7mg	9%
Calcium	82.8mg	8%

Amount Per 100 g
Calories	82.58 Kcal (346 kJ)
Calories from fat	53.78 Kcal
		% Daily Value*
Total Fat	5.98g	22%
Cholesterol	18.76mg	15%
Sodium	39.97mg	4%
Potassium	188.65mg	10%
Total Carbs	7.13g	6%
Sugars	2.17g	21%
Dietary Fiber	1.3g	12%
Protein	0.89g	4%
Vitamin C	9.3mg	37%
Vitamin A	0.4mg	31%
Iron	0.7mg	9%
Calcium	34.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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