Butternut and Tomato Soup

Great little ‘go-to’ soup for lazy lunching and freezes really well too..

Serves: 4

  • 1 diced onion
  • 1 carrot, chopped
  • 2 sticks of celery, chopped
  • 500g pack of frozen butternut squash
  • 400g Tinned Cherry Tomatoes or normal plum tomatoes
  • 1 tsp paprika – smoked or hot
  • 200ml Stock – vegetable or chicken but try to buy one without any chemicals, additives or preservatives – obviously making your own is best but Marigold Swiss Vegetable Bouillon Powder is a good fast alternative

Herbs that will enhance: (1 tsp, chopped)

  • Oregano
  • Basil
  • Rosemary
  • Thyme

Cook down the onions, carrot and celery for 5 minutes in a little coconut oil. Sprinkle in the paprika and stir. Add the butternut, tomatoes and stock and cook for 20-30 minutes until the vegetables are nice and soft. Add any herbs you can from the list and blitz with a stick blender or blend in a machine, just be careful to let it cool a little first. Try and get it really nice and smooth.

If its too thick, add a little water to loosen.

Serve with toasted gluten free bread, a drizzle of fancy oil, some chilli flakes or topped with seeds.

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