This creamy soup is made with roasted squash and tomatoes, which adds a depth of flavour to this soup that is hard to resist. Roasted Squash and Tomato Soup is full of fresh summer flavours and perfect for a chilly day.
by Penny Ritson Penny´s Recipes
Roasted Squash and Tomato Soup
Ingredients
Ingredients
- 2 tbsp olive oil
- 1/2 medium crown prince squash or queensland blue pumpkin
- 1 large onion, peeled and quartered
- 450 g tomatoes, quartered
- 2 carrots, peeled and quartered lengthways
- 2 garlic cloves, peeled
- 4 cup vegetable stock
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- salt and black pepper, to taste
Instructions
Preparation
- Preheat the oven to 180°C. Remove the seeds from the pumpkin and cut them into chunks. Brush each piece with olive oil and place it on a baking tray. Place the tomatoes, carrots, onion, and garlic on another baking tray. Drizzle with olive oil then stirs gently to coat in the oil. Place both the trays in the oven for about 45 minutes.
- Scrape the soft Squash/pumpkin flesh from the skin and place in a large saucepan. Add all the other vegetables to the saucepan. Add the stock, paprika, and cayenne pepper. Stir and bring to a boil. Simmer for 5 minutes. Place in your Optimum high-speed blender until smooth. Season to taste with salt and black pepper.
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