Spicy Summer Squash and Tomato Soup

Summer isn’t usually the time of year that people are busting out the soup recipes. But, it is the time of year for squash and tomatoes, so let’s make an exception.

Total Time

29min

4.0

4 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

2 cups

Summer Squash , roughly chopped

•

to taste

Salt

•

1/2

Chili Pepper , deseeded, chopped

•

3 cloves

Garlic , chopped

•

2 cups

Canned Crushed Tomatoes

or Tomato Puree

•

3 cups

Water

or Stock

•

1 Tbsp

Maple Syrup

•

1/2 cup

Fresh Basil

Cooking Instructions

Roughly chop the Summer Squash (2 cups) . Heat a soup pot over medium-low. Add Olive Oil (1 Tbsp) . Add squash and Salt (to taste) . Cook for 5 minutes, stirring occasionally.

Add Chili Pepper (1/2) and cook for 2 minutes. Add Garlic (3 cloves) and cook for 1 minute more. Add Canned Crushed Tomatoes (2 cups) , Water (3 cups) , and Maple Syrup (1 Tbsp) . Bring to a boil, then reduce to a simmer and cook for about 10 minutes.

Remove from heat and add Fresh Basil (1/2 cup) .

Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.

Serve and enjoy.

Nutrition Per Serving

CALORIES

205

FAT

8.1 g

PROTEIN

6.6 g

CARBS

32.7 g