Squash & Tomato Soup was adapted from a New York Times recipe for ‘Turkish Pumpkin Soup’ by Martha Rose Shulman. It satisfies my desire for tomato soup – combined with the sweetness of allspice and cinnamon. Although I’m certain it would taste wonderful using broth and a different sort of canned tomato, I use my own bone broth made from scraps and bones in the instant pot and canned peeled San Marzano tomatoes (as part of my diet I avoid tomato peels and seeds as best as I can). Serve the soup with salt and pepper and if you like a dollop of yogurt or even cream cheese.
* This is not super low carb – it is moderate carb and depends on the ingredients used. Tomatoes and Squash both have moderate amounts of carbs in them and you really have to watch the labeling of yogurt. I’m very careful about reading labels before purchasing anything packaged. None the less, with care taken I personally still remain in a low level of ketosis most of the time. I estimate this contains approximately 11 g of carbs per serving using swerve (no sugar or honey) and without the topping.
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 peeled, seeded butternut or Delicata squash, diced
- 3 cups chicken bone broth (preferably), chicken stock, vegetable stock or water
- 1 large can of peeled San Marzano tomatoes
- 1 teaspoon sweetener (I use brown sugar style Swerve instead of sugar important for low carb folks! If low carb isn’t an issue you could use honey or sugar)
- Freshly ground pepper to taste
- Salt to taste
- ½ cup Plain or Vanilla Greek style yogurt (I like vanilla) or heavy cream or even some room temperature cream cheese
- Aleppo pepper, Turkish red pepper or mild chili powder for garnish.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
- Add the tomatoes, squash, allspice, cinnamon, stock or water, rice, sweetener, and salt, and bring to a boil. Reduce the heat, cover and simmer 45 minutes (or pressure cook on high for 12 minutes in an instant pot).
- Using a stick blender, or in batches in a regular blender, purée the soup. If you use a regular blender please be careful to fill it only half way. The hot soup has a habit of pushing the lid off and jumping out to splatter all over everything. The NY Times recommends covering the top with a towel and pulling it down tight to prevent this from happening Return to the pot and heat through, stirring. Season to taste with salt and pepper.
- Ladle the soup into serving bowls. Swirl a tablespoon or two of yogurt (or other topping) into each bowl and sprinkle with the garnish.