There is nothing better than a big bowl of soup on a cold, wet winter day. This version of the classic tomato soup has the addition of butternut squash which serves to sweeten up the soup a bit as well as thicken it. This soup also freezes well so make up a big batch and portion it out in serving sizes to pull out of the freezer when you could use a little delicious warmth in your belly!
Tomato Butternut Soup
1 medium butternut squash (or any winter squash), peeled and diced
2 cups non-dairy milk (like coconut or rice milk)
2 – 14.5 oz. cans diced tomatoes
1 tsp. salt, or to taste
1 Tbsp. fresh ginger, minced or shredded (optional)
Place squash in a saucepan with milk. Simmer until squash is soft. Add one can of diced tomatoes. Puree squash/tomato/milk mixture with an immersion blender (or transfer to blender or food processor and pureé). Add the second can of diced tomatoes, leaving in the chunks. Heat, add salt and ginger, then serve. Garnish with green onions.
As with most soups, adjust seasonings however you please to suit your taste! Enjoy!