roasted butternut & tomato soup

As we are now in full blown winter…or at least half way through…it is time to whip out those wholesome soup recipes that make us feel warm and fuzzy inside! This is one of my new favourites…yes I even managed to twist Garith’s arm into buying me a Le Creuset pot just to make this soup! I think its the roasted flavour that I really love…which comes from both the tomatoes and the butternut.

Below is the recipe & image, courtesy of who else other than Le Creuset :

roasted butternut & tomato soup, Le Creuset

Le Creuset’s image – roasted butternut & tomato soup

roasted butternut & tomato soup


  • 2 medium butternut’s, peeled and cubed (If you a woolies fan – I used a kg of diced)
  • 400g Rosa tomatoes, halved
  • olive oil
  • 1 red onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 2 sprigs of thyme
  • 500ml vegetable stock
  • salt and pepper to taste
  • roasted pumpkin seeds


  1. Preheat oven to 200°C.
  2. Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil. Roast until cooked and dark on the edges. The butternut will take longer than the tomatoes.
  3. Heat a splash of olive oil in a round Le Creuset casserole, and sauté the onion until translucent. Add the garlic and thyme, and cook for a further 2–3 minutes.
  4. Add half the roasted butternut and half the tomatoes, and mash with a potato masher until smooth. Add the remaining butternut cubes and tomato, as well as the stock.
  5. Bring to the boil and season well with salt and pepper. Adjust consistency by adding more stock if necessary, and garnish with pumpkin seeds before serving.

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