This recipe is perfect for the cooler autumn days and is not only a healthy choice full of fresh ingredients but is also gluten, wheat, milk, egg, nut and soya free. The recipes is also suitable for vegetarians and vegans.
The finished soup can be successfully frozen as a whole or in portion sizes, which is particularly useful if you are the only person following a gluten free, dairy free, vegan or vegetarian diet in your household as it means you can have a nutritious meal or snack ready in a short time. The soup can be served on its own or with croutons, bread or toast for a more substantial meal. The consistency can be adjusted to suit your tastes simply by adding more or less of the vegetable stock at the blending stage. If you are unsure how much to add it is always best to add a small amount, blend and test. You can always add more if the soup is too thick but cannot take it back out easily if you add too much and end up with a thin watery finished soup.
This healthy butternut squash and tomato soup would also be delicious made a little thinner and served in mugs as a cup a soup on chilli autumn nights or around a bonfire.
Large butternut squash
10 ripe tomatoes
2 red onions
1 clove of garlic, peeled
1 red chilli (remove the seeds for less heat)
2 tbsp olive oil
1 litre (2 pints) vegetable stock (check for gluten and milk ingredients if needed)
Salt and pepper
1. Preheat the oven to 375F/190C/Gas Mark 5. Peel the butternut squash and cut it in half, remove the seeds and chop into 2cm cubes.
2. Halve the tomatoes, and peel and thickly slice the onions.
3. Place the butternut squash, tomatoes, onions, chilli and garlic into a roasting tray, pour over the oil and mix well to coat the veg. Cover the tray with foil and bake for 30 minutes, checking after 20 minutes.
4. Once the vegetables are tender place everything into a food processor or blender with half of the vegetable stock. Blend until smooth. Check the soup for thickness and add the rest of the stock or part of it as required to achieve the desired consistency.