Squash Or Pumpkin Soup With Diced Tomatoes And Whole Grain Bread Recipe

Sauté the vegetables

Start by heating a tablespoon of olive oil in a large pot. Sauté diced onions and minced garlic until they become translucent and fragrant. This process helps in building the base flavor of the soup.

Cook the squash or pumpkin

Add the diced squash or pumpkin to the pot along with vegetable stock. Bring to a boil, then reduce heat and let it simmer until the vegetables are tender.

Puree the soup

Using an immersion blender or a regular blender, carefully puree the cooked vegetables and stock until smooth. Return the soup to the pot if needed, and adjust its consistency by adding more stock if it's too thick.

Season and serve

Season the soup with salt, pepper, and optional herbs like thyme or rosemary to taste. Serve hot, garnished with diced tomatoes and accompanied by a slice of whole grain or dark rye bread on the side.