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The idea for the tomato and roast butternut squash soupmaker soup came from two things – leftover tomato passata we needed to use up before it went off and the fact we didn’t have any sweet potatoes in the freezer! I found a lovely recipe for a tomato and sweet potato soup only to discover I had used my bag of sweet potatoes. However, sitting in the freezer was a bag of butternut squash so Robert quickly decided to change the idea a bit and make it roast butternut squash to add extra flavour.
Health benefits of butternut squash
Butternut squash is a kind of winter squash that looks like a bell and is yellow-orange in colours. It has a hard outer skin then soft, orange flesh with seeds. Most of the time, the seeds, skin and stalk go into the bin and the flesh is what is used in the recipe.
Three tablespoons of butternut squash
We used a chilli from the garden in the soup to give it a bit of a spicy touch but the recipe would work just as well without it if you don’t like
And finally, we used a Garden Vegetable with Parsley and Bay stockpot for the herb stockpot but you can put any simple herb stockpot into it. For that matter, you could double the chicken stock and use dried or fresh herbs if you prefer. That’s the fun about soup – you can mix it around any way you like! Finally, you can use the ‘with pieces’ setting on the soupmaker if you like as I’m always a creamed soup person.
- 400 gram frozen butternut squash
- 1 tin chopped tomatoes
- 250 gram tomato passata
- 1 carrot
- 1 red onion
- 1 white onion
- 1 small chilli diced
- 2 tsp Lazy garlic
- 1 chicken stockpot
- 1 herb stockpot
- 3 tsp sugar
- Dash Balsamic vinegar
- olive oil
- Roast the butternut squash in the oven for 20 minutes with the garlic and olive oil
- Add 1.5 pints of water and both stock to a pan, bring to the soil and simmer until reduced by a quarter
- Add rest of ingredients in soupmaker and use ‘creamed soup’ setting