chunky butternut squash and tomato soup

Author of this recipe: Tanisha Terazes

A chunky butternut squash and tomato soup recipe.

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Ingredients

• Butternut Squash, Tomatoes, Salt

Steps

1. To make a chunky butternut squash and tomato soup recipe, first cut the squash in half lengthwise and scoop out the seeds. Cut the flesh into chunks. Add the pureed squash to the pot and cook over medium heat, stirring occasionally, until it's tender, about 20 minutes. Remove the soup from the heat and stir in the tomatoes. Taste and add salt and pepper to taste.

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• chunky butternut squash and tomato soup