Butternut Basil Tomato Soup

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I can’t stop making this soup.  Seriously, its that good.

I had some random veggies on my counter from my mother in law’s late summer harvest.  She has the most amazing organic garden.  I am so lucky to have access to it as I don’t get enough sun at home to plant my own.  Anyway, I decided to just toss some tomato, butternut squash and basil into a soup and the result blew me away.

I wasn’t intentionally creating something share-worthy, but it turned out that way.  This soup is fresh, bright, sweet, silky and elegant.  It has a texture very reminiscent of tomato bisque.  Bisque is made bisque-y by the addition of flour to the soup.  Butternut basil tomato soup is an excellent replacement of bisque for those who don’t do grains or refined foods.

The addition of bone broth and butter give this soup some backbone and make it nutrient dense and healing.  Whip up a small batch for a quick family meal or make a huge pot and freeze some for later use. If you do eat grains and dairy I recommend pairing this soup with a grilled cheese made with sourdough bread and raw cheddar cheese.  So comforting and delicious!

So here it is:

Butternut Basil Tomato Soup

Total time: 40 minutes

Servings: 4

Ingredients:

  • 1 medium butternut squash
  • 1 medium tomato
  • 1 1/4 cups chicken bone broth
  • 1 TBSP fresh chopped basil or 1 drop basil essential oil
  • 2 TBSP unsalted grass fed butter
  • 1 TSP unrefined salt such as Himalayan Pink Salt, Real Salt, or Celtic Sea Salt

Instructions:

Preheat the oven to 350. Cut the squash in half and remove the seeds.  Place face down in a baking dish with about an inch of water in it.  Cover with foil and roast for about half an hour or until soft.  Meanwhile, cut the tomatoes in half and remove any hard parts or excessive seeds.  Place in a pot with a steaming basket and water.  Steam for about 10 minutes.  Remove the tomatoes from the pot and allow them to cool enough to handle then peel the skins away.  They should slide right off.  Discard the skins. When the squash is done scoop the flesh out of the skins and place in a pot.  Add the skinned tomatoes, basil, broth, salt, and butter to the pot.  Allow to simmer for 3-5 minutes then blend with an immersion blender until silky smooth.

soup, squash and basil

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