Fresh, healthy homemade soup. What's not to like.....
I have probably said before that I am not a great fan of ready made soups and particularly those that come in packets and cans both for health and economy reasons, I tend to make most of the soup we eat from fresh vegetables and this recipe is no exception. Finding myself in the situation were I had a couple of courgettes and some tomatoes that were aging fast, I thought I would combine them with butternut squash to make a wholesome soup, yet still summery.
A tasty easy recipe which would be a great way later in the season to use up glut tomatoes and courgettes if you have them, it looks like the recipe would freeze well but I haven't tried it.
What you need
- A little vegetable oil
- Fresh or tinned tomatoes (don't worry about skins and pips as we are blending later)
- Onion
- Courgettes - topped tailed and sliced into half moons
- Butternut squash - peeled, de-seeded and chopped into small chunks
- Vegetable stock
- Salt and pepper
- Firstly prepare your vegetables
- Gently fry in the oil the onion until softened but not coloured
- Then add the courgette and butter nut squash to the pan
- Again cook until starting to softened
- Now add the tomatoes and stock to the pan
- Simmer until all the vegetables are soft
- Allow to cool slightly then blitz with a stick blender or in a liquidiser to desired consistency
- Bring back to a simmer and then taste and season
- Serve piping hot with crusty bread
We are linking up to Recipe of the Week over on A Mummy Too
Meat Free Mondays over on Tinned Tomatoes
Extra Veg hosted in turn by Fuss Free Flavours and Utterly Scrummy
No croutons required hosted this month at Lisa's Kitchen
