Waitrose and Partners
Roasted tomato & squash soup

Roasted tomato & squash soup

A warming plant-based soup topped with crispy butter beans. Make a double batch and freeze the leftover soup for up to 3 months.

4 out of 5 stars(4) Rate this recipe
Gluten freeVeganVegetarianHealthyLow fatLow in saturated fatSource of fibre3 of your 5 a day
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 2 x 450g packs Waitrose Classic Vine Tomatoes, halved
  • 200g frozen Cooks’ Ingredients Butternut Squash Chunks
  • 3 onions, roughly chopped
  • 5 clove/s garlic, peeled
  • 400g can butter beans
  • 3 tbsp olive oil
  • 1 L vegetable stock, hot
  • 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 and garlic in 1-2 large roasting tins. Drain and rinse the butter beans, then add ½ to the vegetables. 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

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