This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.
Serves 6
Ready in 50 minutes
1. Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.
3. Rinse Thermos flasks with boiling water, pour in the soup and seal.
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