Veggie Packed Spicy Tomato Soup
Smooth, slightly spicy and packed tomato flavor you would never guess this tomato soup contains kale and butternut squash!
Servings 6 to 8 servings
- 2 pounds butternut squash peeled, seeds removed, cubed and steamed
- 3 ounces baby kale steamed
- 1 medium yellow onion diced
- 2 tablespoons extra virgin olive oil
- 3 15.5-ounce can tomato sauce brand such as Hunt's
- 1 24-ounce jar tomato basil sauce i like the Newmans Own or Raos brand
- 6 cup chicken stock
- 2-3 tsp Sriracha
- ½ tsp kosher salt
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.
Calories: 344kcal | Carbohydrates: 53g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 2162mg | Potassium: 1973mg | Fiber: 10g | Sugar: 25g | Vitamin A: 19130IU | Vitamin C: 72mg | Calcium: 170mg | Iron: 5mg