Tomato Butternut Squash Soup

Serves: 5 | Prep Time: 5 minutes | Cook Time: 20 minutes
Add to Cookbook | Add to Shopping List | Print Recipe
Tomato Butternut Squash Soup

Ingredients

  • 4 cups butternut squash, 1 medium, diced, leave skin on
  • 2 cups Unsweetened Edensoy, or Original
  • 28 ounces organic diced tomatoes, do not drain
  • 1/2 tsp Eden Sea Salt, or to taste
  • 1 Tbsp fresh ginger root, freshly grated, optional
  • 2 Tbsp green onions, finely sliced
  • 1/2 cup croutons, optional

Directions

Place squash in saucepan with Edensoy. Simmer until the squash is soft. Do not boil. Puree the squash together with 1 can of Eden Tomatoes in a blender or food processor. Place puree in a pot with the remaining can of tomatoes and salt. Simmer for 10 minutes. Add ginger and garnish with croutons and sliced green onions, if desired. Delicious and easy!

Nutritional Information

Per serving - 143 calories, 3 g fat (16% calories from fat), 8 g protein, 24 g carbohydrate, 5 g fiber, 0 mg cholesterol, 697 mg sodium

Related Recipes