Butternut Squash Soup Recipe
With Tomato Salsa
Butternut Squash Soup Recipe with Tomato Salsa this is a very easy soup to make it is beautiful in color and very healthy, your kids will love it.
1 Large Butternut Squash
5 Tbsp Garlic Flavored Olive Oil
2 Onions Chopped
4-8 Tbsp Tomato Salsa
Serves 4-5
Preparation Time: 10 Minutes
Cooking Time: 1 Hour
1. Preheat the oven 220C/425F/Gas 7.
2. Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
3. Reduce the Temperature of the oven to 190C/375F/Gas5 and cook for a further 20 minutes.
4. Heat the remaining oil in a large heavy bottomed pan and cook the chopped onions over a low heat for about 10 minutes, or until softened.
5. Meanwhile scoop the squash out of it skin, add it to the pan. Pour 2pints/5 cups of water and 1 tsp of salt and plenty of black pepper.
6. Bring to the boil, cover and simmer for 10 minutes.
7. Cool the soup slightly, then process it in a blender or food processor to a smooth puree. Alternatively press the soup through a sieve with the back of a spoon.
8. Reheat without boiling and serve into warm bowls top with a spoonful of tomato salsa.
You could use a small pumpkin instead of a large squash, and select a really good shop bought salsa if you don’t fancy making it yourself this time.
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