This soup is wonderful as a winter warmer and is suitable for vegetarians too.
Ingredients
- 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
Method
- 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.