Ingredients:
- 1 small butternut squash, peeled, seeded, and cubed
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Optional toppings: fresh herbs (such as basil) or croutons
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until they become soft and fragrant.
- Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well.
- Add the dried thyme, paprika, salt, and pepper to the pot. Stir again to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender and easily mashed with a fork.
- Turn off the heat and let the soup cool for a few minutes.
- Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, you may need to blend it in batches.
- Return the soup to the pot and reheat it gently if necessary.
- Taste and adjust the seasoning as needed with salt and pepper.
- Ladle the soup into bowls and garnish with your preferred toppings, such as fresh herbs, croutons, or a dollop of sour cream.
- Serve hot and enjoy!
That's it! You now have a delicious butternut and tomato soup ready to be enjoyed.