Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 6

Creamy butternut squash and tomato soup recipe

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Ready in 50 minutes

50g butter
2 large onions, roughly chopped
2 celery sticks, roughly chopped
2 x 400g cans chopped tomatoes with herbs
500g butternut squash, deseeded and diced
300ml fresh vegetable stock, hot
142ml whipping cream

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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. 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.
3. Rinse Thermos flasks with boiling water, pour in the soup and seal.

Creamy butternut squash and tomato soup recipe

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GemmaDavis | September 4

I really love this soup. I usually add a chilli to give it a bit of a kick.

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