Go Back
–+ servings
Roasted Butternut Squash & Tomato Soup
Print Pin
5 from 4 votes

Roasted Butternut Squash & Tomato Soup

Delicious warming sweet and garlicky Roasted Butternut Squash & Tomato Soup
Course Soup
Cuisine English
Keyword butternut Squash, healthy, slimming, Soup, winter
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 172kcal

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

Calories: 172kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 190mg | Potassium: 1231mg | Fiber: 7g | Sugar: 13g | Vitamin A: 21495IU | Vitamin C: 72mg | Calcium: 130mg | Iron: 2mg