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  • 65minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or 2 tablespoons extra virgin olive oil

  2. 1 onion , chopped

  3. 3 garlic cloves , minced

  4. 1 (28 ounce) can whole tomatoes with juice

  5. 1/4-1/2 cup tomato paste with garlic (I used 1/4 cup)

  6. 2 cups chicken stock

  7. 2 -2 1/2 cups butternut squash , peeled and diced

  8. salt and pepper

  9. 2 tablespoons fresh basil , chopped

  10. 1/2 teaspoon dried thyme

  11. 1 -1 1/4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt

  12. 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.

  2. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.

  3. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.

  4. Garnish with sliced basil leaves or minced parsley.

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