Roasted Butternut Squash and Tomato Soup
Here's an easy and healthy option for dinner tonight!
- 2 medium sized butternut squash
- 1 large can diced tomatoes (fresh if you have them)
- 1 small onion
- 6-10 roasted garlic cloves
- Bone broth (homemade if you can...) - amount depends on how thick you like your soup
- Coconut oil or olive oil
- Salt & Pepper to taste
- Dried basil
- Slice the squash and remove the seeds and place onto a baking pan
- Dice the onion and place into the hollowed squash, leave the garlic wrapped and place onto the baking pan with the squash and onions
- Using olive oil or coconut oil - coat the squash with oil and mix a touch of oil in with the onion
- Bake the squash, onion and garlic at 350-400 for around an hour (squash will be soft to pierce with fork)
- Remove the skins of the squash
- In a pan warm the coconut oil and sauté the tomato for 20 minutes then let cool
- Let the vegetables cool so that you can work with them without burning yourself. Mix all the vegetables in a blender and blend until smooth. You may have to add 1/4-1/2 cup of bone broth into the blender to help liquify the vegetables.
- In a large pot add the vegetable mixture and bone broth. We added about 2.5 cups of broth, which gave us a soup with a consistency thicker than broth but thinner than baby food.
- Bring pot to a gentle bubble, adding salt, pepper and basil to taste
This soup had a nice blend of sweet and savoury!
** A pinch of dried chillies might compliment this soup nicely. We did not add any chillies as our little office manager will be eating this soup for the rest of the week!
The soup is pictured with a small glass of fresh-squeezed non-pasturized orange/pineapple/raspberry juice and two small pieces of fresh baked olive loaf (both from Superstore... I wish I was that kind of supermom!!)