Easy Butternut Tomato Soup

Easy Butternut Tomato Soup

Easy Butternut Tomato Soup

I loved this new twist on tomato soup from the “How it all Vegan” cookbook, but I had several issues with it. For one, you needed a blender for the original recipe. I do not own one here in Alaska. Also, there’s no basil in the original recipe. That seemed unacceptable to me. So I took the original idea and fixed my two problems, coming up with the recipe below. You can buy the cookbook for the original recipe, which I definitely recommend because it’s an AMAZING cookbook. What you see below, however, is a great alternative if you’re lacking a blender or if you want to expedite the soup-making process. I achieved this by using canned tomato sauce, but this also meant that I had to adjust the amount of liquid in the recipe because tomato sauce is quite thick on its own. I recommend adding the minimum at first and then adjusting as you go so you can achieve your own personal preferred thickness of tomato soup. You may even want to up the amount of soy milk you use in order to make it even more creamy. This recipe is vegan-friendly, but you may sub in other foods as you wish if you are not yourself vegan. Beef broth would be a robust alternative and milk or cream would work well instead of soy milk. Jake fried up and crumbled a couple pieces of bacon over his bowl of soup and seemed to like it a lot. That’s saying something because he is definitely not a butternut squash fan.

Easy Butternut Tomato Soup
1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
2 tablespoons garlic powder
1 tablespoon ginger powder
1-2 tablespoons basil
salt and pepper, to taste
3 cups vegetable stock
1 28-oz. can tomato sauce
1 15-oz. can diced tomatoes
2 cups soy milk
green onions, chopped, to garnish

1. In a large soup pot, sauté the butternut squash in the olive oil for 5 minutes. Then add the garlic powder, ginger powder, basil, salt and pepper and sauté another 5 minutes.
2. Add the vegetable stock, tomato sauce and diced tomatoes and simmer, stirring often, for 20 minutes, or till the squash is tender.
3. Remove the soup from the heat and mash with a potato masher to your own desired consistency.
4. Add the soy milk and mix well.
5. Return the soup to the heat and simmer 5 more minutes or till warm through and fragrant.
6. Garnish with green onions and serve hot. Maybe even alongside a grilled cheese sandwich…


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