Creamy Tomato and Butternut Squash Soup
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 cups
  • 2 cups butternut squash, cooked
  • 1, 26.46oz carton of Pomi strained tomatoes
  • 1 cup vegetable broth
  • 2 garlic cloves
  • 1.5 tbsp nutritional yeast
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp dried parsley
  • ½ cup plain greek yogurt
  1. In a large blender of food processor combine squash, tomatoes, stock and garlic cloves. Blend until it is a uniformly smooth consistency.
  2. Transfer tomato mixture to a medium sized pot and heat on medium-low heat.
  3. Add nutritional yeast, cumin, salt, nutmeg and parsley to the pot and simmer for 1-2 minutes, allowing the flavors to combine.
  4. Next, slowly add in the greek yogurt and stir until evenly distributed and color is unform.
  5. Serve warm. Garnish with additional yogurt if desired.
To cook squash you can roast it in the oven for ~45-60 minutes, or microwave it in a bowl of water for 5 minutes.
Other optional garnishes: roasted pepitas and additional parsley.
Recipe by Honest Cooking at