Creamy Butternut Squash and Tomato Soup
Creamy Butternut Squash and Tomato Soup requires approximately 40 minutes from start to finish. For $88.88 per serving, you get a main course that serves 4. One portion of this dish contains roughly 677g of protein, 130g of fat, and a total of 13382 calories. 34 people have made this recipe and would make it again. This recipe from Tinned Tomatoes requires butternut squash, Salt & Pepper, garlic, and olive oil. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. Butternut Squash Noodles with Creamy Tomato and Chicken Sauce, Creamy Butternut Squash Soup, and Creamy Butternut Squash Soup are very similar to this recipe.
Servings: 4
Ingredients:
1 butternut squash, sliced, de-seeded and cubed
400 tin tomatoes
2 cloves garlic
2 tsp ground cumin
1 tsp ground ginger
a glug of olive oil
1 onion, quartered
a good grinding of salt and pepper
2 tbsp tomato puree
1 pint/½ litre/2 ½ cups vegetable stock
Equipment:
oven
roasting pan
immersion blender
blender
frying pan
Cooking instruction summary:
1. Preheat the oven to 220c/200c fan/425f/gas mark 7.2. Toss the butternut squash, onion and garlic in the olive and spread across a roasting pan Roast for 20-25 minutes until soft and charred at the edges.3. Add the roast veg, tomatoes, tomato puree, spices, seasoning and stock to a blender and whizz until smooth. If you don't have a powerful blender like mine, you could heat in a pan and whizz with a hand blender or heat and mash. You won't get the same smooth finish, but it will still taste great.4. Serve and enjoy!
Step by step:
1. Preheat the oven to 220c/200c fan/425f/gas mark 7.
2. Toss the butternut squash, onion and garlic in the olive and spread across a roasting pan Roast for 20-25 minutes until soft and charred at the edges.
3. Add the roast veg, tomatoes, tomato puree, spices, seasoning and stock to a blender and whizz until smooth. If you don't have a powerful blender like mine, you could heat in a pan and whizz with a hand blender or heat and mash. You won't get the same smooth finish, but it will still taste great.
4. Serve and enjoy!
Nutrition Information:
covered percent of daily need
