RECIPE: Butternut Tomato Soup

[Guest guest]

Another recipe from my collection - all sorts of things I never posted here!

 

Here's a lovely soup I adapted from Barnard and Kramer's _How It All Vegan_. We

made this in this size, thinking it would be good for the two of us, but we have

enough left for another day.

 

BUTTERNUT TOMATO SOUP

 

3 cloves garlic, minced

1 Tbsp fresh ginger, finely minced

1/2 medium butternut squash, peeled & cubed

1/2 cup water

14-ounces canned tomatoes

salt and pepper to taste

1/2 cup soy milk

2 green onions, finely chopped for Garnish

 

`Saute' the garlic and ginger in a little water on medium heat until the garlic

is softened. Add the wuash, tomatoes, water, pepper and salt (if using) and

simmer for 20 minutes or until the squash is cooked through.

Blend half the vegetables with the milk in a blender, return to the soup and

simmer another 5 minutes.

Garnish and serve.

 

Best, Pat / drpatsant