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Smoky Tomato and Butternut Squash Soup

SERVES:
8
PREP TIME:
20 minutes
COOK TIME:
1 hour

Ingredients

  • 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 stock or reduced-sodium broth
  • 1 (28-oz.) can crushed tomatoes
  • 1/2 cup California Sun-Dry Julienne Cut Smoked Sun-Dried Tomatoes, chopped
  • 1 1/2 tsp. dried basil
  • 1/4 tsp. salt or to taste
  • McCormick Smokehouse Pepper to taste

Instructions

  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 tomatoes to pot and bring to a boil; reduce heat and simmer, covered, for 35 minutes.
  3. Let mixture cool slightly and 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.

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