Thursday, 22 December 2011

Spicy Tomato and Butternut Soup

1 tin chopped Tomatoes, 400g
1.25kg Butternut Squash, peeled and deseeded
2 Large Red Onions
1 Medium Red Pepper, deseeded
1 Stick Celery
1 Carrot, peeled
4 Cloves Garlic
1 Red Chilli, deseeded

  • Preheat the oven to 190ºc, gas mark 5. 
  • Cut the squash, onion, pepper, celery and carrot into chunks, and finely dice the garlic and chilli. 
  • Bung all the vegetables into a large roasting tin. Season generously with salt and toss together. 
  • Put in the oven and roast for 45 minutes, turning the vegetables every 15 minutes or so.
  • Add the tomatoes and ladle the vegetables into a food processor with 500ml of boiling water and blitz until smooth (do this in batches if necessary).
  • Pour the mixture through a sieve into a large deep saucepan, pressing down with a ladle to squash the vegetable purée through the mesh
  • Add another 500ml of boiling water to the smooth soup. Bring to the boil and simmer for 2-3 minutes.
  • Season to taste and ladle into warmed bowls to serve.
Nom Nom Nom

*Recipe - Weight Watchers own*
*Photo - my own*

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