My dad has been graced by the gardening gods this season with a truckload of tomatoes. After a recent visit I gladly took some off his hands. I wanted to make something creative with them, other than dressing up a salad or sandwich. I came across a recipe for a butternut tomato soup in How it all Vegan! and decided to give it a go. I made a batch for myself and two friends, and while the serving size suggests 4-6 people, the 3 of us polished the pot off in one sitting. Please give this one a try!
- 5 cloves of garlic
- 1 tbls fresh grated ginger
- 1 medium butternut squash
- 1 tbls olive oil
- 1 c vegetable stock (I used some leftover kale water)
- 1 28oz can of diced tomatoes or 5-8 fresh tomatoes, diced
- salt and pepper to taste
- 1 c soy milk (plaaaain!)
Saute garlic, ginger and squash until garlic is softened (5 minutes-ish). Add stock, tomatoes, and salt and pepper. Simmer on medium heat for 15-20 minutes (I cut too large of squash pieces, so it simmered a bit longer). Once squash can be pierced with a fork, transfer to a food processor. Blend well. Return to stove, add 1 c of soy milk and simmer for 5 minutes more. Serve over rice. Enjoy!!