Monday, 11 January 2016

Recipe - Roasted butternut squash, pepper and tomato soup

As I'm sitting here typing, my fingers are cold, the temperature has noticeably dropped outside and I'm wishing I had a bowl of this delicious soup to wrap my hands around right now.

This is a lovely simple recipe that the whole family will enjoy. The humble butternut squash is packed with Vitamin A that at this time of year can be beneficial in supporting your immune system, as well as Vitamin C AND contains more potassium than a banana! And get this, eating plant foods like butternut squash decreases the risk of obesitydiabetesheart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.

So, what are you waiting for? Get cooking!

Serves 4 - with maybe a little leftover for lunch tomorrow


1 large butternut squash
1 yellow pepper (or you can use red)
1 300g punnet of baby plum tomatoes
A sprig each of fresh thyme and rosemary
2 tbsp Olive oil
Salt and pepper
1 litre good quality stock (chicken or vegetable)

  1. Preheat the oven to 200 (fan).
  2. Slice off the stem and bottom end, quarter the butternut squash (leaving the skin on), remove seeds then chop into large chunks.
  3. Cut the pepper into large slices, removing seeds and stalk
  4. Place the veggies in a large roasting tray with the tomatoes and herbs, drizzle with olive oil and season with salt and pepper. Give it all a good stir to coat the veggies with the oil.
  5. Meanwhile, heat your stock to simmering.
  6. When the veggies are done, remove from the oven and add the stock to the roasting tray, scraping the bottom of the tray to pick up any bits that may have stuck.
  7. Add in batches to a high speed blender (or you can use a stick blender if preferred) and blitz until smooth.
  8. Return to the pan to heat through, season to taste and serve hot. 

I use my new Froothie Optimum 9400 to blitz the soup, it comes out really silky and smooth (more about this in another post).

Enjoy xx

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