Roasted Squash and Tomato Soup – Gluten Free & Dairy Free

This is a gorgeous soup that has creaminess and richness without any added dairy.  It’s a beautiful soup that just happens to be gluten free.  Roast Squash and Roast Tomato soup is certainly a family favourite at the moment, especially as the hour has just gone back and we’re back into long dark evenings.  This warms you from the inside out.  My sons love this soup when they’ve come in from their evening sports training.

Ingredients are simple.  Another reason I love home made soup is that you cut out a lot of the additives and preservatives that are found in shop bought soups.

 

Ingredients

5-6 Large Vine Tomatoes

1 Butternut Squash – Peeled and cut into 4 or 5 pieces

2 Cloves of Garlic

2-3 sticks of celery or one onion

Up to 1 litre of Vegetable Stock – gluten free

1-2 teaspoons of a gluten free dried mixed herb

Drizzle of Olive Oil

 

Method

Turn the oven on to 180 degrees Centigrade.

Place the Squash onto a roasting tray and season.  Lightly drizzle with olive oil.  Put the unpeeled cloves of garlic onto one of the trays.

Cut the Tomatoes in half, season and sprinkle some of the dried herbs on top. Drizzle with olive oil.

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Roast the tomatoes and the squash for approximately 45 minutes.  They should both be starting to caramelise slightly, but not burnt.

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While the squash and tomato are roasting, chop your celery or onion (or both) and sauté in the pot until softened slightly.

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When the squash, tomato and garlic are roasted, gently remove the roast garlic from its skin and throw all the ingredients into the pot. (Told you this was an easy one).

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Stir together and add the other teaspoon of mixed herbs.  Add at least 750 ml of stock.  More stock can be added towards the end of cooking or after it’s been blitzed.  I personally prefer my soup thicker as opposed to watery.

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Simmer these ingredients together for about 15 minutes.  At this point the squash is starting to break up a little on its own.

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When the soup is at this stage it’s ready for blending.  I always just use a hand blender instead of transferring to a liquidiser but do whichever method suits you, obviously.

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When the soup is blitzed, it’s ready to serve.  Taste for seasoning and serve.   I served my soup with Hannah’s Secret Kitchen Bread, which is gluten free, dairy free and yeast free.

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I generally buy my vegetables in Aldi or Lidl making this a very economical soup.  This will keep in the fridge for three or four days easily.

Enjoy this hearty soup and as always, feel free to drop a comment and let me know how you get on.

 

 

 

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