Kabocha Tomato Soup

Tomato soup is a favorite of nearly everyone; the addition of the winter squash creates a slightly new flavor without masking the delightful tanginess of the tomato.

2 cups steamed kabocha or other winter squash such as acorn, hubbard, or butternut

2 cups canned crushed or stewed tomatoes

2 cubes of tomato or chicken bouillon

2 Tablespoons pureed onion and garlic that have been sautéed in olive oil.

2 tablespoons dill weed

1 ½ teaspoon salt

1/3 cup olive oil

1 cup whole milk or full fat coconut milk

Not all squash is equal in water content. If your soup is too thick, simply add some water.

Add all ingredients and blend with a hand blender. Heat and stir over low heat. Serve with croutons, crackers or sourdough bread.

‘Rejoice at your life, for the time is more advanced that you think.’ - Lau Tzu