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.