Roasted Squash and Tomato Soup

This is one of the best soups I have tasted in a long time! It's so easy to make too. I like to serve with a toasted ciabatta roll, lightly rubbed with a garlic clove, and a drizzle of olive oil. Yum!

Shopping & Prep List

one medium Butternut Squash - peeled, de-seeded and cut into cubes
500g vine tomatoes - roughly chopped  
6 cloves garlic - peeled 
one red onion - peeled and roughly chopped
1 tsp dried thyme
1 tsp cumin seeds
4 tbsp olive oil
2 pints vegetable stock

Let's Cook!

  1. Heat your oven to 220°C or 200°C Fan
  2. Add the squash, tomatoes, red onion, garlic, dried thyme, cumin seeds to a baking tray and mix with the olive oil. Roast in the pre-heated oven for approximately 35 minutes.
  3. Transfer the roasted ingredients to a large saucepan and add the stock.
  4. Blitz, and then heat through.
  5. Finally, season with salt and pepper to taste.




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