In the UK, butternut squash comes into season from August onwards. It’s a great veg that is both sweet and nutty. This soup brings out the best of this vegetable.
Wot u need
2 medium onions roughly chopped
2 sticks celery
2x400g tins chopped tomatoes
1 medium butternut squash – approx 400g chopped into small cubes
400mls cegetable stock – using Knorr fancy stock cubes
150mls whipped cream
Seasoning to taste
Wot u do
Chuck the butter, onion and celery into a pot and cook on medium till translucent – 5 mins. Add the tinned tomatoes, stock and squash. Bring to the boil, simmer, cover and leave alone for 40 minutes. Add a little salt and pepper. Whizz with a hand blender. Add cream and stir-in. Re-season as required.
When serve, you may add a few drops of Tabasco Sauce.