Carotene Queen Tomato Soup
Creamy tomato soup with butternut squash! Rich in Vitamin A and delicious for the whole family.
Equipment
Ingredients
- 1/2 large butternut squash, halved and seeded
- 2 tablespoons olive oil, divided
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/2 cup finely chopped white or yellow onion
- 3 garlic cloves minced
- 1 28 ounce can crushed tomatoes
- 1 cup vegetable broth
Instructions
- Preheat oven to 375 degrees F.
- Halve the butternut squash, then remove the seeds. Rub with some of the olive oil (about 1-2 teaspoons) and sprinkle with smoked paprika, cinnamon, pepper and 1/2 teaspoon of salt. Place in the oven and roast until very tender, about 1 hour. Remove and let cool slightly. Then scoop out the tender squash flesh and place in a bowl, discarding the skin.
- Heat the remaining olive oil in a stock pot and cook over medium heat. Add the onion and remaining 3/4 teaspoon salt and cook until onion is very tender, about 10 minutes.
- Add the garlic and cook another minute, taking care not to burn. Add in the tomatoes with their juices, the squash and 1 cup broth. Simmer for 20 minutes, stirring occassionally.
- Remove from heat and let cool slightly, then add to a blender (or use an immersion blender) and puree until smooth. Return back to the pot and simmer for another few minutes until hot, then divide into bowls and serve.