Creamy Butternut Squash and Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too. 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:
1. 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. 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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