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Roasted Butternut Squash & Tomato Soup

Roasted Butternut Squash & Tomato Soup

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 172kcal
Print Pin Rate
Delicious warming sweet and garlicky Roasted Butternut Squash & Tomato Soup

Ingredients

  • 1 Medium Butternut Squash deseeded, peeled & chopped into 4cm square pieces (ish)
  • 3 Red Onions peeled & chopped into about 8 pieces
  • 2 Cloves Garlic peeled & finely chopped
  • Approx. 750g Tomatoes halved (any will do)
  • Handful torn Basil leaves
  • Salt & Black Pepper
  • Good drizzle Olive Oil / Or Fry Light if you're SW
  • 1 Pint Vegetable stock - water and stock cube is fine

Instructions

  • Preheat oven 220C /450F /Gas 8
  • Get yourself a good heavy bottomed roasting tin and throw in all the prepared veg & basil leaves
  • Season with salt & freshly ground Black pepper
  • Finally drizzle with a good glug of Olive oil
  • Roast in the oven for approx. 45 minutes or until veg is soft and roasted
  • Add stock to the roasting tin and pop back in the oven for 10-15 minutes (turn oven off)
  • Remove from oven - either mash or blend with a hand blender - pour in a sauce pan - reheat and dig in (or whack it in tubs and pop in the freezer)
  • Enjoy with a hunk of yummy bread (maybe the No need to Knead Bread?? :-) )

Notes

*** All nutritional information is approximate and intended as a guide 

Nutrition

Nutrition Facts
Roasted Butternut Squash & Tomato Soup
Amount per Serving
Calories
172
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
190
mg
8
%
Potassium
 
1231
mg
35
%
Carbohydrates
 
38
g
13
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
21495
IU
430
%
Vitamin C
 
72
mg
87
%
Calcium
 
130
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.