I love fall is because I love cooking comfort food, like soups or apple crisps. Makes it even more fun after visiting your local pumpkin patch or after picking your own apples! Today I’m sharing one of my favorite fall recipes: my creamy tomato & squash soup!

Servings: About 4-5 cups

Cooking time: 45 minutes

Ingredients

• 2 tablespoons olive oil
• 2 cups Butternut squash, diced
• 1 cup yellow onion, coarsely chopped (about 1 small onion)
• 1 garlic clove (or ½ teaspoon minced garlic)
• 1 pound fresh Roma tomatoes, quartered (about 2 cups)
• 1 tablespoon dry oregano
• ¼ cup tomato paste
• 3 cups vegetable or chicken broth
• ⅓ cup fresh basil
• ½ cup low-fat coconut milk

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the squash, onion, and garlic. Cook for 10 minutes, stirring frequently.
3. Add the fresh tomatoes, oregano, and tomato paste. Cook for another 2 minutes.
4. Add the broth. Bring to a boil and simmer for about 30 minutes or until the squash is soft, stirring occasionally.
5. Remove from heat. Add the basil and coconut milk.
6. Using an immersion blender, puree the soup until smooth. Serve.

Tips:

• Make sure to blend the soup well, so you don’t find some pieces of tomato skin in it.
• Depending on how you prefer the texture of your soup, you can always add more coconut milk to it.
• Don’t have coconut milk on hand? You can substitute with regular milk.