Butternut Squash and Tomato Soup

Butternut Squash and Tomato Soup

Originally uploaded by Andrew K Brown.

This is based on a recipe from the Delicious magazine.

It’s the first time I’ve made soup and I was delighted with the results.


  • 50g butter
  • 2 onions roughly chopped
  • Butternut squash, peeled and cut into chunks
  • 250 ml vegetable stock
  • 2 tins of tomatoes

The magazine also called for celery and cream but I didn’t have them and the soup doesn’t suffer without.


Melt the butter over a medium heat and then fry the onions for 5 to 10 minutes.  Add all the other ingredients and bring back to the boil.  Then turn the heat down and simmer for 35 minutes (or until the squash is very tender).

Take off the heat and blitz with a handheld blender.

I put a couple of drops of tobasco sauce in mine for taste, but it doesn’t need it.

Serves 4.

About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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1 Response to Butternut Squash and Tomato Soup

  1. Daniel says:

    yum yum yum for my tum tum tum =P

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