Creamy Butternut Squash and Tomato Soup

“This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 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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