Roasted Butternut Squash, Sweet Potato and Tomato Soup

You will need: 

350g Waitrose ready diced butternut squash and sweet potato

3 medium tomatoes

A handful of cherry tomatoes

1 onion

1 clove of garlic

500ml of Vegetable stock

1 sprig of rosemary

Olive oil

Parmesan twirls for garnish

And…

Oven roasting tin

Cutting board and knife

Large saucepan

Soup blender

Makes 2-3 portions 

This warm, autumnal recipe is based around Vogue’s foodie contributors Hemsley & Hemsley’s Roasted Butternut Squash soup recipe. But I’ve jazzed it up a little to suit my needs as a pescetarian and someone who is incapable of cutting up ALL types squash. I’ve also made the recipe significantly smaller in size than the original so it suits those who are similar to me and just want an alternative lunch a couple of times in a week. However you can easily double up the ingredients and present it as a lovely starter or light dinner for family and friends.

What I love about this fuss-free recipe is there is hardly any preparation involved and almost impossible to get wrong. I’ve chosen to use Waitrose Ready Diced Butternut Squash and Sweet Potato pack as the vegetable prep is all done for you. However if you prefer your squash untouched then follow the recipe but put the squash into the oven whole. This means that the skin will be easy to remove and the flesh soft to cut through. Lets get cracking!

Step 1: Set your oven to 220C. Roughly chop up your tomatoes and onion into large quarters and place in a roasting tin along with the ready diced squash. Crush the garlic and add to the vegetables with a generous drizzle of olive oil. Give the tin a shake and pop into the oven for 30-40mins.

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Step 2: Once your veg is done take out of the oven and rest for 5 minuets. Add a few sprigs of rosemary to your large saucepan with some oil and gently fry whilst your veg is resting. Then add the vegetables to the saucepan and cover with 300ml of stock. Turn up the heat and let the pan simmer with a lid on for 15-20mins.

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Step 3: Now that the liquid is rich with the roasted vegetable’s juices its ready to blend. Take the pan off the heat, check your seasoning and gently blend to your preference. If you prefer a thinner soup texture then you can add the rest of the stock if needed. However if you like your soup thick and chunky leave it as it is and blend until you reach the consistency you like.

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Step 4. Using a ladle fill up your bowl with soup and drizzle with oil. Add parmesan twirls and some rosemary leaves in the centre of your soup and dust with black pepper.

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Step 5: Find a relaxing place to sit down and indulge in your warm and scrummy lunch. Enjoy!Image

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About jessica Jenner

Fashion Stylist, Journalist and Reporter www.jessicajennerstyling.com jessicajennerstylist@gmail.com
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One Response to Roasted Butternut Squash, Sweet Potato and Tomato Soup

  1. Rosie says:

    Made this delicious soup tonight! Don’t think tomorrow’s staff room is going to be as good as the relaxing and peaceful spot you managed to find but this scrummy soup makes up for it!

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