Veggie Packed Spicy Tomato Soup Recipe

Ingredients

Main Ingredients

• 2 pounds butternut squash (peeled, seeds removed, cubed and steamed)
• 3 ounces baby kale (steamed)
• 1 medium yellow onion (diced)
• 2 tablespoons extra virgin olive oil

Tomato & Broth

• 3 15.5-ounce cans tomato sauce
• 1 24-ounce jar tomato basil sauce
• 6 cups chicken stock

Seasonings

• 2 teaspoons Sriracha (or to taste)
• 0.5 teaspoon kosher salt

Instructions

Prepare Vegetables

1. Add butternut squash to steamer. After 15 minutes of steaming, squash cubes should be almost completely soft.
2. Add baby kale, cover, and steam 3-4 additional minutes until tender.

Build the Soup

1. In a large pot, heat olive oil over medium-high heat. Sauté onions until translucent. Sprinkle with salt and pepper.
2. Remove squash and kale from steamer and add to onions. Stir to combine.
3. Add tomato sauce and jarred pasta sauce. Stir to incorporate. Add chicken stock.

Finish

1. Using an immersion blender, blend ingredients thoroughly for 3-5 minutes of continuous blending, moving the blender around the pot.
2. Add 2-3 teaspoons of Sriracha sauce and ½ teaspoon kosher salt. Stir to combine and simmer for 20 minutes.

Notes

• For a less spicy soup, start with 2 teaspoons of Sriracha and adjust to taste.
• Use quality tomato sauce brands like Hunt's, Newman's Own, or Raos for best results.
• This soup reheats beautifully and tastes even better the next day.