Spicy tomato and butternut soup

Makes up to 6 servings of soup
Cut 6 large tomatoes, 1 butternut squash, 2 red onions, 1 red pepper, 1 stick celery and 1 large carrot into chunks. Finely dice 4 cloves garlic and 1 red chilli. Roast for 45 minutes turning every 15 minutes or so. Blitz in a food processor with 500ml boiling water until smooth. Pass through a sieve into a large pan, pressing with the back of a ladle to pass the puree through the mesh. Add another 500ml water, bring to the boil and simmer for 2-3 minutes.

Tip: In the ingredients for the soup, we suggest using calorie controlled cooking spray, however you can choose to use healthy oil instead. Using the Weight Watchers oil sprayer will make it go further.