Spicy Roast Tomato and Butternut Squash Soup

The best soup I have ever made and so very, very easy.

First the tricky bit.  Slice a butternut squash into finger width slices.  Or small chunks or really any size you can manage.  Don’t bother taking the skin off but do remove the seeds. It’s all going to get blended later on so don’t worry about how it looks.

Spread the squash onto a baking tray.  Put a red chili on the tray with the squash and spray the lot with oil.  Stick in a hotish oven.  About gas mark 6 or 7.

Chop the tomatoes into wedges.  Or biggish bits.  Chop an onion into thinnish strips.  Slice a bulb of garlic in half along its middle.  Put all of these things into a roasting dish and drizzle over a teaspoon of olive oil.  Mix everything round so they all get coated in oil and the tomato juices.  Stick it in the oven with the butternut squash.

Give it 15 minutes and then have a look.  Is the butternut squash soft and a little browned? Take it out.  Otherwise leave it in for another while.  Is  the tomato mix a little browned?  Take it out.  Otherwise leave it in for another while.

When everything has cooked squish the garlic out of its skin and take the stalk off the chili and discard.    Blend everything together using whatever you normally use for that sort of thing.

Put the blended veg into saucepan with a stock cube and enough water to make it just a bit thinner than you would like to eat.  Simmer until it is as thick as you like soup to be.