- 1 medium butternut squash (for about 1 1/2 cups cooked squash)
- 1 tablespoon butter
- ¼ cup finely diced onion
- 2 cloves garlic, finely minced
- 2 cans (14.5 ounces) Italian-style stewed tomatoes
- 1 cup chicken stock
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon dried basil
- 1 cup nonfat half-and-half
- Few dashes hot sauce (optional)
The weather has been beautiful here in Utah— low 70s, blue skies. Unfortunately we’re going to go from 70° to about 38° in a matter of two days . . . typical Utah weather!!
Since today is the start of the colder weather, I thought soup would be an appropriate post for today.
This soup is probably one of my very favorites. It reminds me of Paradise Bakery’s tomato soup.
I love the fact that it has butternut squash in it and my boys will still eat it.
We love it with grilled cheese sandwiches or with some really good artisan bread . . . .mmmmm yummy!!
This soup is so simple to make and tastes like you spent hours preparing it. It really is beyond good, that’s all I can say. I could seriously have it every day for lunch or dinner and never get tired of it.
Note: You can also cook the squash in the oven. Follow the same directions but cover it with foil and cook it for one hour at 350°. Check with a fork and if it’s not tender, continue cooking in 10 minute increments.
- Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with wax paper and cook in microwave for 20 minutes. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn’t easily give to the pressure of the fork, continue cooking in five minute increments, Remove the pan from the microwave transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh.
- Scoop squash into the blender.
- While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.
- Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth – if the mixture is too thick to blend well, you can add the chicken broth/stock into the blender.
- Pour the blended mixture back into the saucepan and add the chicken broth (if you didn’t already add it to the blender), salt, sugar, basil and half-and-half. Stir to combine well. Heat over medium-low heat until the soup is warm (but don’t let it boil or simmer to avoid the cream curdling).
- Serve immediately and add hot sauce to taste, if desired.
Recipe Source: adapted from Mels Kitchen Cafe