Butternut Tomato Bisque

butternut tomato bisque

I finally found a way to get my non-soup-eating child to eat soup.  The answer: Butternut Tomato Bisque!

I didn’t have much in the house to make for lunch on this rainy cold Monday.  I had an old huge butternut squash I needed to use soon.  A few simple ingredients later- Voila!  Delicious salty-sweet, hearty soup even a soup-hater would love!!

Butternut Tomato Bisque

• 1 quart chicken or beef stock
• 1 butternut squash (about 2 1/2 cups), seeded
• 1 small can tomato paste or reg. can tomato sauce
• 1 cup cream (preferably grassfed, raw)
• 4 tbsp butter (preferably grassfed, raw)
• 1 tsp each dried basil, oregano, thyme
• Sea salt to taste

Slice butternut squash into several large chunks.  Place in covered pot with your stock and simmer together until squash is very soft.  Remove skin from the squash chunks.  Add tomato paste or sauce, herbs and salt.  Simmer 10-20 minutes, then remove from heat.  When it is cooler (about 10 min), add the butter to melt.  Then add the cream and puree everything using an immersion blender.  Garnish with creme fraiche!

This would be super-yummy without the tomato too I bet.  We would have dipped our grilled cheese sandwiches in this if we were doing grains right now- but will keep it in mind for that later.