Waitrose and Partners
Roasted tomato & squash soup

Roasted tomato & squash soup

This hearty vegan soup packs in a mighty 3 of your 5 a day and is topped with crispy butter beans for extra protein. Any leftovers freeze brilliantly, so it’s worth making a double batch.

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VeganVegetarianHealthy3 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 2 x 450g packs Classic Vine Tomatoes, halved
  • 200g frozen Cooks’ Ingredients Butternut Squash chunks
  • 3 onions, roughly chopped
  • 5 clove/s garlic, peeled
  • 400g can butter beans, drained and rinsed
  • 3 tbsp olive oil
  • 1 L vegetable stock, heated
  • 1 tbsp red wine vinegar
  • ½ tsp caster sugar
  • 4 tsp vegan basil pesto

Method

  1. Preheat the oven to 200ºC, gas mark 6. Arrange the halved tomatoes, butternut squash, onions, garlic and ½ of the butter beans in 1-2 large roasting tin(s). Toss with 2 tbsp oil and season. Roast for 40 minutes, stirring halfway through.

  2. Meanwhile, on a separate small tray, toss the reserved butter beans with the remaining 1 tbsp oil and season. Roast for 15-20 minutes until golden and crisp. When the vegetables are ready, remove from the oven and set aside to cool for 5 minutes.

  3. Blend the roasted vegetables with the hot stock, vinegar and sugar in a saucepan with a stick blender (or whizz in batches in a large jug blender) until smooth. Season and add a little water to loosen, if needed. Reheat the soup and serve in bowls topped with the crispy butter beans and pesto.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,294kJ/ 310kcals

Fat

12g

Saturated Fat

1.7g

Carbohydrates

35g

Sugars

22g

Fibre

12g

Protein

9g

Salt

0.2g

Rating details

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Overall rating (1/5)

1 out of 5 stars1 rating