Tomato Butternut Soup

Recipe: Tomato Butternut Soup


  • 1 md Butternut squash
  • peeled and diced 2 c EDENSOY, Original
  • 2 cn EDEN Diced Tomatoes
  • (1 can = 14.5 oz.) 1 ts Salt, or to taste
  • 1 tb Fresh ginger (optional)


  1. Place small pieces of squash in saucepan with EDENSOY,. Simmer until squash is soft.
  2. Add 1 can tomatoes, puree with squash.
  3. Add another can of diced tomatoes, leaving in chunks. Heat, add salt, ginger and serve.
  4. Garnish with croutons and green onions.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)