Creamy butternut squash and tomato soup

Name: Creamy butternut squash and tomato soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: For 4-6 people
Cuisine: British recipes
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

Portion size: For 4-6 people
Ready in 50 minutes
Difficulty: easy

Vegetarian

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Smooth butternut squash soup is a delicious winter warmer and is suitable for vegetarians too. The tomatoes add a layer of tang and creaminess.

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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

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Method

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.
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.