Squash and Tomato Soup

Instructions

1. 1

   Peel and dice the squash, chop the tomatoes, onions, carrots, and celery, and mince the garlic.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and celery, and sauté until the onions are translucent.

3. 3

   Add the diced squash and chopped tomatoes to the pot, and cook for another 5 minutes, stirring occasionally.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.

5. 5

   Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary. Be careful when blending hot liquids.

6. 6

   Return the soup to the pot if blended in a separate blender. Stir in the cream or coconut milk, and season with salt and pepper to taste.

7. 7

   Continue to cook the soup on low heat for another 5 minutes, allowing the flavors to meld.

8. 8

   Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.