I threw together this tomato soup recipe based off of a Nom Nom Paleo recipe. I changed a few things around, and overall was super pleased with it. Add in your favorite protein and you're ready for a solid meal.
Tomato soup (with roasted butternut squash)
1 butternut squash, peeled and diced into 1" cubes
4 cloves of garlic
4 T coconut oil, melted (divided)
1 28 oz can peeled tomatoes
dashes of cumin, dried basil, garlic powder, chili powder
1 medium onion
1/2 can of coconut milk
1 cup chicken broth
Preheat your oven to 425 degrees. In a large bowl, combine your butternut squash, 2 diced cloves of garlic, 2 T of melted coconut oil and some salt and pepper. Spread evenly onto a baking sheet and bake for about 45 minutes, mixing them up every 15 minutes or so.
While that's baking, dice up your onion and garlic. Saute them together in the remaining 2T of coconut oil over medium high heat for about 5-7 minutes. Pour your tomatoes into a blender with a few dashes of spices (whatever you fancy, really) and blend until smooth. Add about half of the tomato puree into a medium sauce pan over medium heat. Add your onion/garlic mixture into the blender and blend those puppies with the remaining tomatoes until it's smooth. Add that into the sauce pan with the chicken stock, coconut milk and a bit of salt and pepper. Bring it all up to a boil, then simmer on low heat. Add in your roasted butternut squash once it's finished.
De-lish. I'm tellin' you.