Delicious Creamy Tomato & Butternut Soup Recipe

GUEST POST | Hey lovelies, today I have a new post written by the lovely Sophie.

When I’m serving food for people, I like to include one dish (usually a side) that includes an ingredient someone doesn’t like. I know that sounds mean, but I like to try and serve them it in a way they may not have had it before to try and encourage them to try new things. And maybe they’ll find a way they actually like it after all. As this is a post on Kayleigh’s blog, I thought it could be fun to include her. So, I asked for a list of foods she wasn’t keen on to try and inspire this recipe. Both tomatoes and soup were on that list, which is where today’s creamy tomato & butternut fall soup recipe came from.

Realistically, I know that disliking soup is disliking soup and not the same as cooking an individual ingredient in a different way. But as we enter the colder months and we all start thinking about those cosy autumnal evenings, this soup recipe still seemed like a good choice.

I tend to think of tomato soups more often associated with Italian herbs, or tomato & garlic, and a little bit fresher. For this recipe, I opted for the ginger butternut to make it more autumnal, and the soy cream makes the texture thicker & creamier to make it a heartier soup for when the cold weather sets in.

Ingredient Swaps

To make it extra seasonal, you could swap out the butternut squash for pumpkin to reduce waste if you’re carving some for Halloween!

Nutritional Information

Per serving, this recipe provides a third of the recommended daily amount of fibre, vitamin B6 and vitamin E. It also provides the full recommended amount of vitamin A, and two thirds of your daily vitamin C, all for 244kcal per serving.

Creamy Tomato & Butternut Soup

Serves 2

225g vine tomatoes

Drizzle of olive oil

4 cloves garlic

2 cups butternut squash, cubed

1 tsp sunflower oil

¼ tsp chili powder

½ tsp ginger

1 tbsp tamari

120g soy cream

½ cup vegetable stock

Preheat oven to 190c. Roast tomatoes and garlic for 15-20 minutes. While tomatoes are cooking, heat the sunflower oil on a low to medium heat, then add the squash and cook for 5-7 minutes until softened slightly, stirring occasionally. Add the spices and cook for 2-3 minutes, stir until the squash is evenly coated. Then add the tamari, stir and leave to cook for a further 5 minutes. Add the cream, leave the heat low and warm through until there’s a light simmer.

Once the tomatoes and garlic are ready, remove the garlic peel and take the tomatoes off the vine and add both to the pan. Cook for a further 5 minutes until the tomatoes are starting to break apart.

Add the vegetable stock, stir and increase to a low to medium heat until the liquid is about to boil. Remove from the heat and blend until smooth with a hand blender.

Serve and enjoy!

Are you excited for soup season? What’s your favourite flavour?