Smooth, slightly spicy and packed tomato flavor you would never guess this tomato soup contains kale and butternut squash!
Course Soup
Cuisine American
Keyword extra veggies, spicy tomato soup, winter comfort food
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 10servings
Calories 206kcal
Author Lauren
Ingredients
2poundsbutternut squashpeeled, seeds removed, cubed and steamed
3ouncesbaby kalesteamed
1mediumyellow oniondiced
2tablespoonsextra virgin olive oil
315.5-oz cantomato saucebrand such as Hunt's
124-oz jarNewman's Own Tomato & Basil Bombolinapasta sauce
6cupchicken stock
2 to 3teaspoonsSriracha
½teaspoonskosher salt
Instructions
Add butternut squash to steamer system of choice. After 15 minutes of steaming, squash cubes should be almost completely soft. Add baby kale and cover, steam 3-4 additional minutes
In a large pot, heat olive oil over medium high heat. Sauté onions until translucent. Sprinkle with salt and pepper.
Remove squash and kale from steamer and add to onions. Stir to combine. Add tomato sauce and jarred pasta sauce. Stir to incorporate. Add chicken stock.
Using immersion blender, blend ingredients thoroughly. About 3 to 5 minutes of continuous blending, moving immersion blender around the pot.
Using your preference for spice, add 2 to 3 teaspoons of Sriracha sauce to soup along with ½ teaspoon kosher salt. Stir to combine and simmer for 20 minutes.