This past Fall I was overambitious with getting winter squash from our local farm and storing them for the Winter. It's now February and I still have enough squash to last me until April (if it's stored correctly, right?), I have been inspired to make soups of all kinds! One of my favorite squash soups is a spicy, coconut milk soup found HERE. Yet, this new recipe just came to me on a whim when we wanted grilled cheese and soup for dinner. I hope that this hearty tomato soup provides you with warmth and fullness on a cold winter day when you're craving something to pair with grilled cheese sandwiches...
3 potatoes, cubed
1/2 small red kuri squash OR winter squash, cubed
3 celery stalks, diced
2 carrots, diced
3 garlic cloves
2 TBSP. butter or avocado oil
1 cup bone broth
3 cups water &/OR broth
1 can tomato paste
2 TBSP. chili powder
1 TBSP. cumin
3 tsp. cayenne powder
1 tsp. yellow curry powder
3 tsp. Himalayan pink salt
pepper to taste
- In a large soup pan over medium-high heat add the butter, onion and garlic. Stir until the onions are well-coated, and allow to saute until translucent, a few minutes.
- Add carrots, celery, squash and potatoes and allow to cook for a few minutes.
- Add the bone broth and water, tomato paste and herbs and spices. Bring almost to a boil on high heat, then reduce to a simmer.
- Allow to simmer until potatoes and carrots are tender, about 15-20minutes.
- Once vegetables are tender, puree using a blender or hand blender until the soup is completely silky smooth.
- Make any needed adjustments. Add more water if the consistency needs to be thinned out a bit. After that taste for salt, adding more if needed.
Serve with a dollop of sour cream or yogurt and fresh cilantro on top. This soup is is quite tasty paired with grilled cheese.