Tomato soup
This warming vegan soup is made using juicy, ripe tomatoes, which come into season around September. It's a comforting recipe to make and eat throughout the year
Soup maker butternut squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ butternut squash(about 500g), peeled and chopped into 4cm cubes
- ½ tbsp olive oil
- 1 oniondiced
- 1 small garlic clovethinly sliced
- 1 mild red chillideseeded and finely chopped
- 400ml vegetable stock
- 2 tbsp crème fraîcheplus more to serve
Nutrition: Per serving
- kcal272
- fat15g
- saturates9g
- carbs28g
- sugars7g
- fibre3g
- protein5g
- salt0.53g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
step 2
Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don’t fill the soup maker above the max fill line. Season well. Press the ‘smooth soup’ function.
step 3
Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.
