Butternut Tomato Soup

By anonsouthernbell

Ingredients

• 3 shallots, peeled
• 4 stalks celery
• 2 tabl olive oil
• 5 c diced, peeled and seeded butternut squash (1 small squash, about 2 1/2 pounds)
• 1 1/2 qts reduced-sodium vegetable broth
• 1 15 oz can diced tomatoes (preferably no salt added)
• 1/2 tea salt
• 1/2 tea pepper
• Topping (optional)
• diced up chicken
• pasta
• 2 tabl grated Parmesan
• 1/4 tea salt

Details

Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

1. Slice the shallots and celery with the slicing attachment on a food processor. Heat the oil in a large stockpot over medium-high heat. Add the shallots and celery. cook until the shallots begin to soften but not brown, 5-7 minutes.

2. Add the butternut squash, vegetable broth, diced tomatoes, salt and pepper. Bring to ab oil, then reduce to a simmer.

3. Cover and cook until the butternut squash becomes tender and is easily mashed with the back of a metal spoon, about 45 minutes.

4. Puree the soup with an immersion blender, or in a standing blender or food processor in batches.