Tomato Butternut Soup
With two delicious flavors, Tomato Butternut Soup is a healthy and tasty addition to your fall table. Happy soup season!
Ingredients
- 3 pounds butternut squash or pie pumpkin – or 2-3 15-ounce cans of either.
- 3 Tablespoons olive oil
- 1 large onion peeled & diced
- 5 carrots medium, scrubbed or peeled, and diced
- 2 ribs celery diced
- 3 whole cloves garlic peeled and minced
- 1 teaspoon dried thyme
- 28 ounces canned whole tomatoes or equivalent in fresh tomatoes, diced
- 6-8 cups chicken stock or vegetable stock, depending on how thick you like your soup
- 1 cup sherry or white wine, or vermouth
- 1/2 cup chopped fresh basil or ¼ cup of prepared pesto / basil oil
- 1 Tablespoon balsamic vinegar
- 1/4 preserved lemon or 1-2 teaspoons stock base, such as Better than Boulion (vegetable or chicken) if needed for a flavor punch.
- kosher salt & freshly ground black pepper to taste
Instructions
- (Skip this step if using canned pumpkin or squash.) If using fresh butternut (or other winter squash), cut in half, then remove seeds and stem. Set halves, cut side down in a 9 x 13 cake pan, then add about an inch of water. Bake at 350 F until tender, about 45 minutes. Remove the flesh and set aside.
- In a large stock pot, heat the olive oil, then sautee the diced onion, celery and carrots on medium heat until tender but not browned, about 15 minutes. Add the minced garlic and thyme, then cook a minute more.
- Stir in the tomatoes, broth, sherry and reserved (or canned) squash flesh. Bring to a simmer and cook about 10 minutes for flavors to blend.
- Add chopped basil, vinegar and preserved lemon or stock base (if using). Puree in pot using a stick blender, then adjust salt and pepper.
Nutrition
Calories: 170kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 291mgPotassium: 765mgFiber: 4gSugar: 8gVitamin A: 16388IUVitamin C: 33mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!