Butternut Squash Tomato Soup
Author: 
Serves: 6-8
 
Ingredients
  • 1 tablespoon olive oil
  • 2 medium Spanish onions, peeled and finely diced
  • 1½ lb diced butternut squash (I used frozen)
  • 1 (28 oz) can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon basil
  • ½ teaspoon black pepper
  • ½ teaspoon ground ginger
  • 2 teaspoons sugar or sweetener, optional
Instructions
  1. Heat the oil in a large pot over medium heat. Add the diced onions and sautee for about 5-10 minutes, stirring occasionally, until translucent. Add the butternut squash and continue to sautee for about 15-20 minutes, stirring a couple of times.
  2. Add the remaining ingredients and bring to a boil. Simmer on a low flame for about 45-60 minutes.
  3. Add salt and pepper to taste, if needed. Serve hot.
Recipe by Overtime Cook at http://overtimecook.com/2015/01/05/butternut-squash-tomato-soup/