Nothing says Autumn to me more than a warm, butternut squash soup.
And what a perfect day to share a fall soup recipe – on the first day of fall!
Ingredients
2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 cups butternut squash, peel and cut into small cubes
2 carrots, chopped
5 plum tomatoes, seeded and chopped, along with 2 tbsp tomato paste OR 1/2 cup of tomato puree
5 cups organic chicken or vegetable broth – if you don’t have stock on-hand, you can also use water with a bouillon
Salt and pepper
Method
In a large saucepan over medium-low heat, soften the onion and garlic in olive oil. Increase the heat to medium-high, add squash and saute for 2 minutes. Add tomatoes and saute for another two minutes.
Add chicken broth and tomato paste and bring to a boil. Cover, reduce the heat and add salt and pepper to taste. Simmer for an hour.
With a hand-blender, puree the soup into a creamy texture. Serve with a drizzle of sour cream or cream.
Happy Autumn!
5 Comments
Ohhh…next weeek this will be on the menu at my house! Yummy!
Oh… yum. I so have to try this. Although, every time I make soup for my boys, they never eat it. They will, however, eat their yiayia’s soup… hmmm… am I doing something wrong?
Loukia, it’s the olive oil – just add more because you know Yiayia used tons!
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I love the idea of making my own soup. I like this soup because its really healthy. I know I’d like the tomato but I’m unsure about the squash because I don’t like but I’ll try it.