| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 8 | 10 mins | 55 mins |
| 1. | Preheat oven to 190 °C. Combine all vegetables, except the parsley in a large roasting pan. Bake, turning vegetables every 15 for 45 minutes (or until tender). |
| 2. | Toss roasted vegetables into a large saucepan and add 500 ml of boiling water. Using a stick blender or food processor, blend until smooth. |
| 3. | Return soup to saucepan. Add another 500 ml of boiling water and bring to the boil. Reduce heat and simmer for 2-5 minutes. Season with salt and freshly ground pepper. |
| 4. | Serve seasoned with freshly ground pepper and sprinkled parsley. |
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There are 124 calories in 1 serving of Spicy Tomato & Butternut Soup.
Calorie Breakdown: 4% fat, 86% carbs, 10% prot.
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