You know we’re getting closer to our Winter CSA Shares and the end of our season when the butternut squash comes out! It’s bittersweet, so awesome to have butternut, sad to end the season, excited for winter shares,etc. Back to the soup. This is a very easy soup to make, once you break down the butternut squash. I love adding crunchy and creamy toppings to soup, so if you have time make the croutons and crumble the cheese over the top. It really brings out the tomato and butternut flavor. Making homemade croutons is so easy! Just check out our recipe, if you must have gluten free just use your favorite GF bread. I like Udi’s. Start by peeling and dicing the squash. I use a sharp y-shaped peeler, but you can also slice the skin off with a knife.
Get everything into bite-sized pieces. Dice the onion, and that’s most of the active time for this soup. A can of crushed tomatoes, I like fire roasted, and veggie or chicken stock make the base of the soup. Everything simmers fairly quickly on the stovetop. Garnish with the croutons and goat cheese.
Butternut Squash Tomato Soup with Croutons & Goat Cheese
1 medium size butternut squash, peeled and diced (equal to 3 or 4 cups squash)
14.5 oz can crushed tomatoes, fire roasted if possible
4 cups vegetable or chicken stock
1/2 large or one small onion, diced
1 tablespoon olive oil
salt & pepper
1 cup croutons
1/4 cup or more crumbled goat cheese
Heat the olive oil over medium heat in a stock pot. Cook the onions for 7 -8 minutes until softened. Add squash, stir to combine, and cook for another 3 – 4 minutes until the squash starts to soften. Add the tomatoes and stock, bring to a boil. Reduce heat to a simmer, and cook for about 20 minutes until squash is soft. Serve garnished with croutons and goat cheese.