Welp it’s officially soup season, along with sweater season, pie season and this year, anything goes season! But back to the soup season for now. Looking for an easy, healthy, satisfying soup to warm you up on these colder fall nights? Sure, anything to help warm us goes! My Butternut Squash Tomato Soup is sure to warm your belly and your heart now and straight on through the winter!
Sticking with my simple but not basic this week. As the temps start to cool down (although this past week, not so much), we will be seeking warmth and comfort, we all need it so badly and as we head into what could be one of the most important elections (VOTE), in the midst of a deadly global pandemic and the prospect of being shut in for a long cold (maybe not with climate change) winter, we need this. Food is so much more than sustenance; it evokes so many emotions and memories and has the power to help us heal.
Ok, got that off my chest, back to this easy, comforting, soup! I am not typically a huge soup fan; however, I like a silky creamy soup. This soup is just that, all being dairy free! Just some roasted butternut squash, red peppers, onions, crushed tomatoes, then some coconut milk, water and chicken stock (can sub vegetable stock to make vegan)! That’s it, smooth, rich, creamy good and good for you soup in just over 30 minutes! Perfect for weeknight and weekends alike!
Roasty, toasty veggies hot out of the oven.
Then blended into silky smooth deliciousness. Heated then served with just a drizzle of white truffle olive oil, a few grinds of freshly cracked black pepper and some microgreens. Done and Yum!
This weekend take care of yourself. Relax, enjoy the simple things, nourish your body and mind. I got your dinner covered. Slip into your nighttime sweatpants (as opposed to your daytime sweatpants), pull your hair up, put on your glasses and cozy up to a nice big warm bowl of my Butternut Squash Tomato Soup!
Happy Weekending & Souping It!
Diane
- 1lb. cubed butternut squash
- 1 red bell pepper roughly chopped
- 4 peeled garlic cloves
- Half a yellow onion rough chopped
- 1 to 2 tbsp. olive oil
- 1 cup boxed/canned crushed tomatoes
- ½ cup chicken stock
- ½ cup water
- ½ cup canned coconut milk
- 1 tbsp. apple cider vinegar
- 2 tsp. honey
- ¼ tsp cyanine pepper
- 1 tsp. sea salt plus more to taste
- Fresh ground black pepper
- ½ tsp. cumin
- ¼ tsp. nutmeg
- ⅛ tsp. allspice
- ⅛ tsp. ground ginger
- 1 tsp. Truff hot sauce or hot sauce of choice (optional)
- ½ tsp of white truffle oil for drizzle (optional)
- Mircrogreens for garnish
- Pre-heat the oven to 400 degrees. Line a large baking sheet with tinfoil or parchment paper and set aside.
- Place all the diced veggies onto the prepared sheet pan, add the olive oil and toss to evenly coat all the veggies. Add your spices evenly over the veggies and toss to coat. Pop in the oven and bake for 25 minutes. Remove from oven.
- In the container of a high-speed blender add about 3 cups of the roasted veggies (you will have some left over, save for another use).
- Next add the water, chicken stock, coconut milk and crushed tomatoes. Blend on high until completely smooth and no chunks remain.
- Pour into a medium saucepan over medium heat. Add the honey, apple cider vinegar, hot sauce, pinch of salt and a few grinds of black pepper. Stir and continue to heat until just beginning to bubble. Taste and adjust seasoning.
- Garnish lightly with the truffle oil and microgreens.
- Serve and enjoy. Leftovers can be stored covered in the fridge for up to 3 days.
Leave a Reply