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Butternut Squash Soup
Extra light olive oil
1 onion, diced
2 cloves garlic, chopped
3 tomatoes, peeled and diced
2 pounds squash flesh, chopped (butternut, pumpkin, etc.)
Sour cream (optional)
Fresh ground black pepper
Heat a small amount of olive oil in a large pot. Add the onion, garlic, and tomatoes. Cook until the onion is transparent.
Add the squash and enough water to cover. Bring to a boil; then, cover the pot and simmer for about 15 minutes or until the squash is tender.
Remove from the heat and puree.
Garnish with a dollop of sour cream, chopped chives and freshly ground black pepper.
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