Roasted Butternut and Tomato Soup Recipe

A rich and satisfying soup that's best served with thick slices of hot and crusty ciabatta.



Prep Time

20 minutes

Cooking Time

1 hour



Recipe Ingredients

  • 800g SPAR Freshline  butternut, cubed
  • 200g SPAR Freshline carrots, peeled & cubed
  • 400g SPAR Freshline Roma tomatoes
  • SPAR olive oil
  • 1 medium SPAR Freshline onion, roughly chopped
  • 2 cloves SPAR Freshline garlic, crushed
  • 2 sprigs of SPAR Freshline thyme
  • 500ml vegetable stock
  • 500ml SPAR chicken stock
  • Salt and pepper to taste

Recipe Method

  1. Preheat oven to 180°C.
  2. Place the butternut cubes and tomatoes in separate roasting trays and drizzle with olive oil and sprinkle with salt & pepper.
  3. Roast until cooked and dark on the edges (the butternut will take longer than the tomatoes so take the tomatoes out when they are ready). Set both aside when done.
  4. Heat up a large pot over a medium heat and add 1 tablespoon of olive oil.
  5. Add the onions and cook until soft.
  6. Then add the garlic and thyme and cook for a further 2 minutes.
  7. Add the roasted butternut and tomatoes and stir well.
  8. Pour in the stocks and bring to the boil.
  9. Season well with salt and pepper and simmer for 20 minutes
  10. Blend with a handheld blender until smooth.
  11. Serve with toasted SPAR Freshline ciabatta and/or croutons

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