Tomato, Butternut Squash, and Herb Soup

When I set out to make a tomato soup that wasn’t too acidic, I discovered that butternut squash was the wonder ingredient I needed for balance. The squash has a hint of sweetness, plus a starchy consistency to give the soup a luscious thickness. The healthy combination of vegetables keeps customers steadily ordering this soup all year long. The butternut squash offers a mega-dose of Vitamin A (one cup of cubed squash contains nearly 300 percent of your daily requirement), and the tomatoes are high in Vitamin C. After this, I experimented with adding butternut squash to lots of other soups. No matter how many other variations I dream up, squash with tomato remains a winning combination.

Updated at: Thu, 17 Aug 2023 12:08:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories117.1 kcal (6%)

Total Fat3.2 g (5%)

Carbs17.3 g (7%)

Sugars8.2 g (9%)

Protein2.4 g (5%)

Sodium801.2 mg (40%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 Tbspbutter

3 clovesgarlic

2 lbsbutternut squash

peeled and cut into large chunks

2 x 14 ozwhole tomatoes

cans

8 cupsvegetable stock

or chicken

1 cupsherry

½ cupfresh basil leaves

chopped

½ cupfresh cilantro leaves

chopped

1 Tbspbalsamic vinegar

S & P

to taste

Instructions

Step 1

In a stockpot melt the butter over medium-high heat. Add the garlic, onion, carrots, celery, and butternut squash. Sauté for 10 minutes. Add the tomatoes, stock, and sherry. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer until the squash is tender and soft, 35 to 40 minutes. Remove from the heat and add the basil, cilantro, vinegar, salt, and pepper. Puree in the pot using a hand blender or in a regular blender working in batches until smooth.