Butternut Squash, Tomato, and Watercress Soup

Butternut Squash, Tomato, and Watercress Soup

Butternut Squash, Tomato, and Watercress Soup

Butternut Squash, Tomato, and Watercress Soup

Ashley Keating
Servings

4 servings

Prep Time

10 minutes

Cook Time

52 minutes

Category

Main Course, Soup

pumpkin-soup butternut-squash
If the weather outside is frightful, you want to make this soup. Trust us. Full of really good-for-you ingredients, eating this is like a warm hug from your best friend. It freezes well and reheat wonderfully! Plus, I always feel like a real chef when I use watercress in a recipe! The butternut squash and watercress used to make up this soup are full of cancer fighting nutrients making this soup rich in antioxidants, Vitamins A, C, E, K, Iron, and Calcium. Tomatoes are an awesome source of B-Vitamins (Biotin, B6, and Folate) and the minerals Phosphorous, Copper, and Potassium. This takes a while to make but most of the time is pretty hands-off, so you have our permission to multi-task. This is vegan, vegetarian, dairy-free, and gluten-free. Let us know how you like it!

Notes:

This recipe was adapted from: the New American Plate Cookbook by The American Institute of Cancer Research

Ingredients

  • "2 TBS olive oil
  • 2 large tomatoes, seeded and chopped
  • 1 small onion
  • 1 clove garlic
  • 2 carrots, chopped
  • 1 butternut squash, peeled and chopped
  • 1 medium potato, peeled and chopped
  • 1 bunch watercress, including stems
  • 2 cups reduced-sodium vegetable broth
  • 4 cups water
  • 2/3 cup frozen corn kernels, defrosted"

Directions

  1. "Heat olive oil in a large saucepan.
  2. Saute tomatoes, onion, and garlic for 12 minutes, stirring occasionally.
  3. Add carrots, squash, potatoes, watercress, and broth.
  4. Bring ingredients to boil, reduce heat to love, and simmer for 30 minutes uncovered.
  5. Add water and return to boil, reduce heat and simmer for 10 minutes uncovered.
  6. Remove saucepan from heat and allow the soup to cool long enough that you can handle it. Puree, either by using an immersion blender or by putting portions of the soup into a blender.
  7. Season the soup with salt and pepper. Reheat if necessary. Garnish with the corn kernels. Yum!"
pumpkin-soup butternut-squash
If the weather outside is frightful, you want to make this soup. Trust us. Full of really good-for-you ingredients, eating this is like a warm hug from your best friend. It freezes well and reheat wonderfully! Plus, I always feel like a real chef when I use watercress in a recipe! The butternut squash and watercress used to make up this soup are full of cancer fighting nutrients making this soup rich in antioxidants, Vitamins A, C, E, K, Iron, and Calcium. Tomatoes are an awesome source of B-Vitamins (Biotin, B6, and Folate) and the minerals Phosphorous, Copper, and Potassium. This takes a while to make but most of the time is pretty hands-off, so you have our permission to multi-task. This is vegan, vegetarian, dairy-free, and gluten-free. Let us know how you like it!

Notes:

This recipe was adapted from: the New American Plate Cookbook by The American Institute of Cancer Research
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