Tomato and Roast Butternut Squash Soup
Ready In: 1 hr 35 mins
Serves: 24
Yields: 12 Liters
Ingredients
- 3 large onions
- 2 medium carrots
- 2 small sweet potatoes
- 4 stalks celery
- 2 butternut squash
- chicken soup powder
- oregano
- thyme
- tarragon
- garlic powder
- 10 tomatoes
Directions
- Peel, chop and roast butternut squash.
- Chop onions, carrots, sweet potatoes and celery stalks. Saute in large pot.
- Add 3 tbsp chicken-soup mix and other spices.
- Put tomatoes (and celery leaves) in food processor and blend.
- Add tomatoes to pot and fill with water.
- Boil and then simmer for an hour.
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