Butternut Squash, Sweet Potato, and Tomato Soup
Ingredients
- 200g peeled and cubed butternut squash
- 150g peeled and cubed sweet potato
- 4 cloves garlic, with ends chopped off
- 2 tbsp olive oil
- Salt and black pepper
- 1 red onion, chopped
- 1 tin tomatoes
- 2 tbsp tomato puree
- 1/2 L veggie stock
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
Preparation
Preheat oven to 200°C and spread the butternut squash, sweet potato and garlic cloves over a baking tray. Drizzle with olive oil, salt and pepper. Roast for 25-30 minutes.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and saute until softened. Add ground ginger and turmeric and cook for a further minute.
Add in the roasted vegetables (pop the garlic out from their skins first) and stir.
Add in the tinned tomatoes, tomato puree and vegetable stock. Bring to the boil and reduce, and cook for 15 minutes.
Use a hand blender or transfer to a blender to puree the soup. Transfer to the hob to heat up again and enjoy.
