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*