This soup has been such a hit at our house!! Even though the weather is warming up (hopefully for good) it can always be soup season! And what a tasty way to get those veggies! My little chef loved making it with me.
Butternut Squash Tomato Soup
– 3 Tablespoons extra-virgin olive oil
– 1 onion, thinly sliced
– 4 cloves garlic, smashed
– 2 fresh sage leaves
– Freshly ground black pepper
– 4 medium canned plum tomatoes
– 1 medium butternut squash (about 2 pounds) peeled, halved, seeded and diced
– 4 cups low-sodium chicken broth (or water)
– 1 teaspoon balsamic vinegar
– 2 tablespoons freshly grated Parmesan cheese (optional)
What to do:
1. Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage and one teaspoon of the salt. And season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant about 15 minutes.
2. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
3. Add the squash and the remaining salt, and continue to cook, stirring occasionally for about 12 minutes or until the squash is tender.
4. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender about 20-30 minutes. Set aside to cool slightly.
5. Working in batches, puree the soup in a blender.
6. Return the soup to the pot and reheat over medium heat. Stir in the balsamic vinegar.
7. Serve the soup with a touch of fresh grated parmesan cheese if desired.