Butternut Squash & Tomato Soup

Ingredients

• 2 tbsp Vegetable oil
• 1 kg Butternut squash (chopped into chunks)
• 3 tsp Dried sage
• 1 White onion (diced)
• 2 cloves Garlic
• 1 tbsp Tomato puree
• 800 g Chopped tomatoes (tinned)
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 Vegetable stock cube (I used Oxo)
• 150 ml Water ((or more if you prefer a thinner soup))

Instructions

1. 1

   Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

2. 2

   Peel and de-seed the squash, then cut it into chunks. Toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 25-30 minutes until it is soft

3. 3

   Warm the vegetable oil in a pot on a low heat, add the onion and garlic, and cook for around 5 minutes until soft

4. 4

   Add the chopped tomatoes, tomato puree, vegetable stock, sugar and water. Bring it to a gentle simmer for 10 minutes

5. 5

   Take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the soup

6. 6

   Add the salt to taste, then you can also add more water too at this point if you'd like a thinner soup

7. 7

   Serve warm, or allow to fully cool and store in the fridge or freezer for later use