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!
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
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.