Stop what you’re doing right now and hop on the soup train! Trader Joe’s is PACKED with fall foods and scents, and I couldn’t help but toss together a few ingredients to create my own Fall Harvest Soup.
Butternut squash and sweet potatoes were one of the first ingredients I saw when I walked into the store. My wheels were turning immediately as I’ve been craving soup like crazy lately! Yes, I’m the crazy person who eats soup mid summer. One of my favorite soups is a creamy tomato bisque with plenty of seasoning (and a grilled cheese with sour dough of course).
If you want a new pasta sauce idea, use this recipe but limit the amount of broth used!
A creamy tomato based soup made with sweet potato and butternut squash.
- 1 Butternut Squash diced
- 1 Large sweet potato diced
- 1 14.5 oz Can Diced Tomatos in juice
- 5-6 Cloves Garlic
- 1 tsp Garlic Salt plus more if needed
- 1/2 tsp Red Pepper Flakes
- 3-4 Tbsp Butter
- 1 tsp Parsley
- 4-5 Tbsp Olive Oil
- 2-4 cups Vegetable Broth low sodium (or any broth)
- Salt & Pepper to Taste season as you go
Skin and dice the squash and sweet potatoes.
Pour olive oil, garlic, garlic salt, and pepper over the veges and mix. Place onto baking sheet and spread out.
Bake for 40 minutes at 400 degrees.
While the veges are baking, pour the can of tomatoes (including juice) into a blender and add the remaining 4 cloves of garlic. Add salt, pepper, and butter (not melted).
Remove veges from oven and carefully transfer to blender.
Pulse until smooth.
Heat up olive oil in a sauce pan for about 2 minutes.
Pour the mixture into the sauce pan and stir, add in 1 cup of broth at a time until desired consistency is achieved. Add a bit more salt & pepper if needed.
Add parsley. Simmer for 10 minutes and serve while hot! Feel free to add any seasoning at the end.