Butternut Squash Tomato Soup!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Pre-heat the oven to 400 degrees. Line a large baking sheet with tinfoil or parchment paper and set aside.
  2. 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.
  3. 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).
  4. Next add the water, chicken stock, coconut milk and crushed tomatoes. Blend on high until completely smooth and no chunks remain.
  5. 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.
  6. Garnish lightly with the truffle oil and microgreens.
  7. Serve and enjoy. Leftovers can be stored covered in the fridge for up to 3 days.
Recipe by Social Buttercream at http://socialbuttercream.com/2020/10/10/butternut-squash-tomato-soup-simple-satisfying-sensational/