Are you a fan of tomato soup, especially on a cold winter’s day? We certainly are, which is why we asked our resident food guru, Helen from Scrummy Lane for a warm and cheery recipe that all our fans can enjoy. This “Roasted butternut squash and tomato dish” combines roasted butternut squash, chopped onion and chicken stock with some health-boosting turmeric, fresh ginger, garlic and tomatoes. Even better, it only takes 30 minutes to make. Delicious!
- 1 butternut squash, halved lengthwise & with the seeds scooped out
- 2 cloves of garlic
- a little olive oil for roasting
- 1 onion, chopped
- 1 level tablespoon grated root ginger
- 1 level teaspoon ground turmeric
- 1 teaspoon salt
- 1 can of good quality tomatoes (14 ounces/400 grams) in their juice
- 1½ cups (375ml) chicken stock/broth
- black pepper
- small pieces of crusty bread and a little grated parmesan cheese, to serve (optional)
- a little chopped parsley, to serve (optional)
- Pre-heat the oven to 400F/200C.
- Brush a baking sheet with oil, then place the squash cut-side down on the sheet. Place a clove of garlic under the hollow of each half. Roast for 45 minutes or until the squash is tender. Then leave it to cool for a short while before scooping out the flesh and putting it to one side along with the roasted garlic.
- Heat a good drizzle of oil in a large skillet/saucepan or heavy-based pot and fry the chopped onion for a few minutes until it softens. Then add the ginger, turmeric and salt and stir for about a minute longer.
- Add the squash, garlic, tomatoes and stock/broth to the pan and stir together. Bring to the boil, then simmer for about 20 minutes.
- Blend the soup in batches. Then, put back in the pan with a little more water if you like to thin the soup out slightly (I added about another 1½ cups as I remember, but it's up to you).
- Reheat the soup a little on a low heat. Add black pepper and a little more salt if you like to taste.
- Meanwhile, prepare your parmesan toasts, if making. Top small pieces of sliced crusty bread with the grated parmesan and grill/broil until bubbling and browned! Serve the soup with the toasts and chopped parsley on top (if you like).