All flavor, no dairy or meat!
I don't know what I enjoyed more about making this soup, eating it or the aroma that filled our home while it cooked!
While I am not vegan, I err on the side of less meat and dairy in my everyday diet. This seasonal butternut and tomato soup, topped with fresh basil and pumpkin seeds, really hit the spot. Making it was also an excuse to use my new favorite kitchen tool - a Vitamix immersion blender. It allows you to go right from the stove to creamy soup without having to move it to a blender. This design has a scratch resistant blade guard so it won't damage your pot during use. It has a twist and clean assembly for easy cleaning and 5-variable speed setting. I am a BIG fan! Ok, now to the recipe!
Ingredients:
1 Peeled + Sliced Butternut Squash
4 Fresh Vine Ripened Tomatoes
1 Head Raw Garlic Cloves
1 Cup Packed Fresh Basil
1 Cup Chopped Yellow Onion
1/2 Cup Olive Oil
2 Cups Vegetable Broth
1 Cup Unsweetened Coconut Milk
Directions:
Preheat oven to 425F
Place butternut squash, tomatoes, garlic, basil, onion, olive oil and S+P in a baking dish.
Cover with foil and bake for an hour or until soft.
With 15 min left in the baking time, heat the vegetable broth in a pot on the stove.
Once the squash tomato mixture is cooked, add to the vegetable broth.
Blend with an immersion blender, stirring in the unsweetened coconut milk.
Let heat on low before serving.
Top with fresh basil and pumpkin seeds.
Quick Tips + Takeaways
I doubled the recipe so I could share with friends and freeze some to enjoy on a rainy day when I don't feel like cooking!
Consider adding the Vitamix immersion blender to your kitchen arsenal!
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