Categories: September

Ingredients

• olive oil
• 1 small onion, roughly chopped
• 1/2 leek, roughly chopped
• 1 stick celery, roughly chopped
• 1 small courgette, roughly chopped
• 1/2 red pepper, deseeded and roughly chopped
• 1/4 butternut squash, peeled, deseeded and roughly grated
• 4 x 400g cans Italian plum tomatoes

Directions

1. Heat a good splash of olive oil in a medium saucepan. Add all the chopped vegetables, cover and sweat for about 10 minutes, stirring occasionally, until softened. Add the squash and cook with the lid off for 5 minutes, until soft, mushy and mixed in with the other vegetables.

2. Add the tomatoes, season and bring to the boil. Simmer for 30 minutes, then remove from the heat and blend with a stick blender until smooth. Taste and add more salt and pepper, if necessary. Add a splash of water if it’s a bit thick.

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