Butternut Squash Tomato Soup

A Hoboken Farms recipe to soothe your soul and start your week. This Butternut Squash Tomato Bisque by @eat2run_ is clean comfort at it’s best. Full of vibrant and nutritious flavor and packed with Vitamin A and Potassium. These nutrients are essential for eye, cell, and hearth health. A creamy and rich texture without any heavy cream making this easy recipe vegetarian and vegan friendly.
INGREDIENTS

  • 1 jar of HF Marinara
  • 1 medium butternut squash
  • 1/2 medium onion
  • 2 cups low-sodium veg broth
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1/8 tsp turmeric
  • 2 tsp ginger (optional)
  • Dash of cinnamon
  • Salt + pepper

INSTRUCTIONS
Step 1: Preheat the oven to 375. Season diced and peeled butternut squash with olive oil, salt + pepper, and roast for 45 minutes. Turn halfway.

Step 2:  With 20 minutes remaining, heat 1 tbsp of olive oil in large saucepan. Sauté onion for 5 minutes then add garlic. Sauté for another minute.

Step 3: Add turmeric, cinnamon, ginger, and marinara and bring to low boil. Add vegetable broth. Add roasted butternut squash and simmer for 10 minutes.

Step 4: Transfer soup to a blender and mix for 1-2 minutes or until smooth.
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