Butternut Sqaush Tomato Soup

1. 1

   Sweat onions in a large pot with some olive oil for 3 minutes.

2. 2

   Add the tomatoes, squash, and water to the pot. Stir and add in the spices. Cook this for a half hour.

3. 3

   Once the squash is fork tender put in blender or use immersion circulator to make smooth.

4. 4

   Taste soup for seasoning. I like to serve this with the seeds from the squash that I roast in the oven like pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.