Creamy Butternut Squash And Tomato Soup

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 50 g butter
• 2 large onions, roughly chopped
• 2 celery ribs, roughly chopped
• 2 (400 g) cans chopped tomatoes with herbs
• 500 g butternut squash, deseeded and diced
• 300 ml fresh vegetable stock, hot
• 142 ml whipping cream

Recipe

• 1 melt the butter in a large saucepan over a medium heat. cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. stir in the tomatoes, squash and stock and bring to the boil. turn down the heat and simmer for 30-35 minutes, until the squash is really tender. cool.
• 2 2. either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. gently reheat, stirring in the cream, until just simmering. remove from the heat and season to taste.