Smoky Tomato and Butternut Squash Soup

Something Extra Fall 2016

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Smoky Tomato and Butternut Squash Soup

Smoky Tomato and Butternut Squash Soup
2 tbsp. butter
1 medium onion peeled and chopped
1/2 large butternut squash seeded, peeled and cubed (about 3 cups)
2 ribs celery sliced
1 (32- oz.) container chicken or vegetable stock or reduced-sodium broth
1 (28- oz.) can crushed tomatoes
1/2 cup California Sun-Dry Julienne Cut Smoked Sun-Dried Tomatoes chopped
1½ tsp. dried basil
1/4 tsp. salt or to taste
McCormick Smokehouse Pepper to taste
Prep: 20 minutes Cook: 1 hour Serves: 8

1. Melt butter in a large stockpot. Add onion and squash;
sauté over medium heat for 10 minutes, stirring
frequently. Add celery and cook for
5 minutes more.
2. Add stock and both kinds of
tomatoes to pot and bring to a boil; reduce heat and
simmer, covered,
for 35 minutes.
3. Let mixture cool slightly; transfer to a blender
container and puree until smooth. (Or use a stick
blender to puree directly in the pot.) Return to pot and
add basil, salt and pepper; simmer for 10 minutes more.

Makes 8 servings.

Wine Pairing: Geyser Peak Sauvignon Blanc

Crisp and snappy, the grapefruit and citrus flavors of this
bright Sauvignon Blanc highlight this creamy soup.
Nutritional Information:
Nutrition per serving: 170 calories, 7 g protein, 4.5 g total fat (2 g sat.), 28 g carbohydrate, 5 g fiber, 6 g sugar, 10 mg cholesterol, 420 mg sodium, 3 points


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