We are all about the cozy right now, and there's nothing more cozy than a good cup of soup and some bread to dip it in.
This tomato butternut squash soup does the trick.
And it's super easy.
My kind of soup.
All you need is a few ingredients:
Two sizable butternut squashes
1 can of chopped or dice tomatoes
1 can of tomato sauce
Italian seasonings
Salt
Pepper
Olive Oil
Croutons
Parmesan Cheese
1. First, you'll need to soften the butternut squash by placing it in the oven and baking it at 350 degrees for 30 minutes or until soft. You could also cut the squash into cubes and steam them to soften them. We did the baking method. Easy peasy!
2. Next, you'll season your pan with a splash of olive oil, salt, pepper and Italian seasonings. I used an assorted sprinkle of basil, oregano and rosemary.
3. Then, pour your cans of tomato sauce and dice tomatoes into the pot. Let simmer.
When the squash is done, scoop out the squash and add it to the pot. Simmer for some more.
4. Transfer the soup to the blender and pulse on low/medium to blend together the tomato and squash. The mixture is warm at this point so be careful when handling. You'll notice the soup becomes a bit lighter in color and creamier because of the squash.
An alternative to this step is to combine the cold tomato sauce, chopped tomatoes and steamed squash in the blender BEFORE you heat on the stove. Blend the mixture. Then, transfer it to the season pot to simmer.
5. Pour into bowls. You can top with croutons and parmesan cheese, and serve with grilled cheese or a hunk of bread.
What's your comfort soup? I'd love to know!
Blessings,
Jen Zerrer
This tomato butternut squash soup does the trick.
And it's super easy.
My kind of soup.
All you need is a few ingredients:
Two sizable butternut squashes
1 can of chopped or dice tomatoes
1 can of tomato sauce
Italian seasonings
Salt
Pepper
Olive Oil
Croutons
Parmesan Cheese
1. First, you'll need to soften the butternut squash by placing it in the oven and baking it at 350 degrees for 30 minutes or until soft. You could also cut the squash into cubes and steam them to soften them. We did the baking method. Easy peasy!
2. Next, you'll season your pan with a splash of olive oil, salt, pepper and Italian seasonings. I used an assorted sprinkle of basil, oregano and rosemary.
3. Then, pour your cans of tomato sauce and dice tomatoes into the pot. Let simmer.
When the squash is done, scoop out the squash and add it to the pot. Simmer for some more.
4. Transfer the soup to the blender and pulse on low/medium to blend together the tomato and squash. The mixture is warm at this point so be careful when handling. You'll notice the soup becomes a bit lighter in color and creamier because of the squash.
An alternative to this step is to combine the cold tomato sauce, chopped tomatoes and steamed squash in the blender BEFORE you heat on the stove. Blend the mixture. Then, transfer it to the season pot to simmer.
5. Pour into bowls. You can top with croutons and parmesan cheese, and serve with grilled cheese or a hunk of bread.
What's your comfort soup? I'd love to know!
Blessings,
Jen Zerrer
This looks delicious! I'm going to make this tonight.
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