Tomato and Butternut Squash Soup
An easy and healthy recipe for soup with butternut squash and tomato
Servings: 4
Calories: 101kcal
Ingredients
- 400 g butternut squash
- 400 g can of chopped tomatoes
- 3 small brown onions
- 1 stick celery
- 1 small carrot
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 5 grams fresh ginger
- 500 ml water
Instructions
- Peel and slice the onions.
- Put them in the instant pot on the saute setting or stockpot with the olive oil and cook gently over a low heat
- Prepare the celery, butternut squash and carrot by peeling and chopping into chunks
- Add the paprika to the cooking pot and stir through to release the oils for a few seconds
- Add the celery, butternut squash and carrot and mix well. Continue to saute/cook over a low heat
- Peel and dice the ginger and add to the pot
- Add the tomato and water. Season well with pepper and a little salt
- If you are using an instant pot seal and cook on high pressure for 30 minutes
- For a conventional hob method, bring the mixture to a gentle simmer and cook for 40-50 minutes or so till all the vegetables are soft. Stir occasionally to prevent sticking
- Blend with a stick blender until you have the desired consistency. Taste and adjust seasoning.
- Serve with a dollop of yoghurt or creme fraiche.
Nutrition
Calories: 101kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 172mg | Potassium: 699mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13127IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 2mg