Warming Tomato and Squash Soup
PREP TIME: 10 MIN
COOK TIME: 45 MIN
SERVINGS: 4
Ingredients
2 apples, eating or windfalls.
1 small squash, I used a dense Japanese one but any will do
approx 400 g of mixed tomatoes
2 carrots
3 sticks of celery
small sweet potato
1 onion
nutmeg and cinnamon to taste
1/4 teaspoon smoked paprika (optional)
Olive Oil for pan
1 pt of veg stock
Delicious end of summer, beginning of autumn soup.
Method
Chop onion, carrots, celery
Add a drizzle of oil to a large sauce pan and soften the onion, carrot and celery for about 10 min.
Peel and roughly chop the apple, sweet potato and quarter the tomatoes
Halve the squash and deseed. Chop into large chunks leaving skin on
Add apples, sweet potato, tomatoes and squash to a deep baking tray, drizzle with oil, sprinkle with nutmeg and cinnamon, cover with foil and roast until soft. Approx 30-45 min
Add a pint of boiling water and stock to the onion, carrot mix and simmer for 10 mins
When the oven veg are soft, add to the simmering soup mix.
Simmer for another 5 mins, allow to cool and blend until smooth
Season with salt, pepper and more spices according to taste.
Enjoy with a chunky piece of fresh bread.