So…I think I’ve gone a bit butternut squash mad hey, it’s October! This week I bulk made this beautiful, warming, roast squash and tomato soup and i’ve got a load in my freezer as we speak. Perfect for those chilly evenings when you come home tired and just fancy a little comfort food to warm you up…
So to start with, dice up a whole butternut squash and a packet of baby tomatoes and roast them in the oven for about 30 mins. Season with salt, pepper, cumin and mixed herbs before they go in the oven and don’t forget a good glug of a quality olive oil.
Meanwhile, it’s time to make the simple yet perfect base for the soup. In a big pan, sweat a whole onion diced with 3 crushed garlic cloves, add a chopped leek, 3 chopped carrots and 1 chopped big stick of celery. Of course, add olive oil, salt and pepper.
Once roasted, add the squash and tomatoes to the base and add a cup of vegetable stock, a tin of chopped tomatoes and a tin-full of water. Let the soup simmer for 45 minutes with the lid on.
Once reduced and smelling amazing, remove from the heat and blend.
I topped mine with pumpkin seeds, coriander and and chilli powder – SO delish.
Thanks for reading,