I love a good soup recipe this time of year. During the colder months it can be an easy lunch, or even a starter course for a more formal dinner. The best part of this super simple soup? It’s only six ingredients!
Keep reading for the recipe…
If you want to cut down on prep time for this soup, I suggest searching your produce section at the grocery store for butternut squash that has already been peeled, seeded and cubed. That way, this recipe is as easy as chopping an onion. (Which, of course, you could also find pre-chopped if you like!)
A spoonful of salsa on top of the soup is not only a time saver (the tomatoes, peppers, and herbs are all in there!) but the spicy heat is a perfect balance to the subtle sweetness of the butternut squash. If you already have some fresh oregano or marjoram in your fridge for Thanksgiving, it makes a great garnish on top.
Butternut Squash Soup with Tomato Salsa
4 Tablespoons olive oil
2 cups onions, chopped
3 cups butternut squash, cubed
1 box (32 ounces) vegetable stock
8 tablespoons chunky tomato salsa
Garnish: fresh oregano or marjoram (optional)
Heat oil over medium heat, add onions. Cook for about 5 minutes, until the onions are softened. Add butternut squash, season with salt and pepper to taste, and cook an additional 5 minutes. Add vegetable stock and bring to a boil. Cover and reduce to a simmer for 15 minutes. Using an immersion blender, or in batches in a countertop blender, blend soup until smooth. Ladle into bowls and top each serving with 2 tablespoons of salsa. Garnish with fresh oregano, if desired. Serves 4.
