Delectable tomato squash soup recipe

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  • Yield: 2 Servings


  • 1 butternut squash, cut in half, pulp and seeds removed
  • 2 large tomatoes, chopped; reserve some for garnish
  • 3 cups water
  • 2 teaspoons fresh dill, chopped Pinch cayenne
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons plain soy yogurt, for garnish
  • 2 sprigs fresh dill, for garnish
How to Make It
  1. Preheat oven to 350°.
  2. Place the butternut squash halves on a baking sheet sprayed with non-stick olive oil and bake for 20 minutes. Peel when cool enough to handle.
  3. Cut the cooked squash into one-inch pieces, place in a food processor with the chopped tomatoes and purée until smooth.
  4. Combine the purée with the water, dill, cayenne, salt, and pepper in a large saucepan and simmer over medium heat for 10 minutes.
  5. Serve hot or cold, garnished with chopped tomatoes, soy yogurt and dill.

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