Spicy Tomato and Butternut Squash Soup

I usually make a sambo for lunch, or if there’s a leftover portion of something we had for dinner in the fridge. But now and again I’ll make soup, and have it with home made brown bread if I’d been moved by the muses.

This vegetable soup is again courtesy of the WeightWatchers folk and is fat free…or as they might say in Eurovision – ‘Nul points’. I’ve tweaked the method a little.

Obviously it’s vegetarian / vegan friendly if that floats your boat.


6 large tomatoes

1 large Butternut Squash

2 large red onions

1 medium red pepper

1 stick celery (I hate celery so didn’t use any)

1 large carrot

4 cloves garlic

1 red chilli

Salt and pepper


Pre heat the oven to 190 degrees celcius.

Peel and chop all ingredients into chunks, and spread out on a large roasting tray. I peeled and flattened the garlic cloves with the flat of the knife. Season well.


Roast for 45 minutes. I tossed the veg with a couple of spoons halfway through

If the veg isn’t soft enough after 45 minutes…the carrots will be the test…add the 500 mls of water, boiling, to the tray and roast for another 10 minutes.


If all the veg is fully cooked, again the carrots will be the last to be done, add the 500 mls of boiling water into the tray and stir in the veg thoroughly. This will help deglaze the pan a little.

I personally find 500 mls of water is not nearly enough, so I added another 500 mls when blending, but it depends on what kind of consistency you like.

Blend thoroughly in batches if needs. Be careful the mix may be very hot.

Press through a sieve for a lovely smooth soup, make sure to scrape the outside of the sieve to get everything.


When cold this will keep in a jug or container in the fridge for a number of days.


I’d soak the roasting tray ASAP as some bits will have burned on a little.

Recipe © WeightWatchers International

Blog post © David Wilkins – May 2014



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