Tomato Butternut Soup
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
butternut squash
peeled and diced |
*
|
| 2 | cups |
soy
|
* |
| 29 | ounces |
tomatoes
diced |
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 | tablespoon |
ginger
fresh, opt. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
butternut squash
peeled and diced |
*
|
| 473 | ml |
soy
|
* |
| 838.1 | ml/g |
tomatoes
diced |
|
| 5 | ml |
salt
or to taste |
|
| 15 | ml |
ginger
fresh, opt. |
|
Directions
Place small pieces of squash in saucepan with soy.
Simmer until squash is soft.
Add 1 can tomatoes, purée with squash. Add another can of diced tomatoes, leaving in chunks.
Heat, add salt, ginger and serve.
Garnish with croutons and green onions.
Prep Time: 15 minutes Cooking Time: 30 minutes Yield: 5 to 6 servings
