Warm and creamy, this dairy free soup makes a perfect lunch on a chilly afternoon. Serving up immune boosting vitamin C, this nutritious soup is a wonderful way to care for yourself during the flu and virus season. For tips on working with butternut squash in the kitchen, check out this article on Apple a Day Doc: Save your fingers! Safety tips for working with butternut squash and other dense squashes.
Savory Butternut-Tomato Soup
- Roasting pan
- Stock pot
- immersion blender
- 3 tbsp olive oil organic, extra-virgin
- 2.5 tsp organic garlic minced
- 1 1/3 cups onion diced
- 3 leaves organic sage fresh
- 2 medium butternut squash
- 1 cup canned plum tomatoes diced
- 2 tsp coarse kosher salt
- 1 tsp balsamic vinegar
- 32 oz organic vegetable stock
- Preheat oven to 350F.Place two medium sized whole butternut squash in a roasting pan with about 1/2 inch of water in the base of the pan.Place roasting pan with whole squash in 350F oven and cook until skin puckers and is slightly golden brown. Squash should give slightly to the touch (approximately 40-45 minutes).Remove roasting pan from the oven and allow squash to cool until safe to handle. Peel squash and remove seeds. Cut the butternut into medium sized chunks.
- Place large stock pot on cooktop over medium heat. Warm 3 Tbsp organic extra-virgin olive oil. Add minced garlic, diced onion, and sage leaves. Stir frequently and sauté until the onions are soft (about 3-4 minutes). Add 5 cups butternut squash chunks and 2 tsp coarse kosher salt. Stir well and cook for approximately 5 minutes. Add diced tomatoes with juice, stirring in with the squash to sauté. Continue to cook over medium heat for about 10 minutes longer. Using an immersion blender, puree soup in the stock pot until smooth. If you do not have an immersion blender, you can transfer in batches to your food processor to puree. Simmer the soup for an additional 10 minutes after creating the puree.
- Garnish and serve immediately.If you make a large batch, soup will keep in the fridge for 2-3 days.