Cream of tomato and butternut squash Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegetarian.

PORTIONS: 1,5 L (6 CUPS)


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ORGANIC INGREDIENTS

  • 30 ml (2 tbsp) olive oil
  • 1 yellow onion, minced
  • 2 cloves garlic, crushed or minced
  • 450 g (3 cups) butternut squash, peeled and cubed
  • 1 medium potato, peeled and cubed
  • 1 can 796 ml (28 oz) diced tomatoes
  • 250 ml (1 cup) broth (chicken or vegetable)
  • 5 ml (1 tsp) dried basil
  • 2,5 ml (1/2 tsp) salt
  • 1 ml (1/4 tsp) ground pepper
  • Maple syrup, to taste

PREPARATION

  1. In a large pan, heat the oil and add the onion, garlic, and squash.
  2. Cover and cook on low for about 10 minutes, stirring frequently.
  3. Add the rest of the ingredients except the syrup.
  4. Bring to a boil, cover, and simmer for about 15 minutes on low heat or until the vegetables are tender.
  5. Reduce to a creamy texture in the blender.
  6. Adjust seasoning, then add a bit of maple syrup, if desired.
Cream of tomato and butternut squash Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A lovely comforting recipe for cooking seasonal vegetables. The addition of maple syrup gives this creamy soup a simply beautiful, unique touch.