Arlene's Urban Homestead

Ingredients

• 20 Lbs. Tomatoes, stems removed and juiced
• 2 tbsp. Olive Oil
• 4 lbs. Carrots
• 4 Celery Stalks
• 3 tbsp. Garlic, minced
• 1/2 Butternut Squash
• 1 Large Onion
• Salt and Pepper, to taste
• 2 tbsp. granulated Onion
• 2 tsp. granulated Garlic
• 2 tbsp. Italian Seasoning
• 3 tbsp. Chicken Bouillon

Directions

• Puree the tomatoes and strain. Keep the pulp.
• Saute the onion, carrot, celery and butternut squash. Add the garlic and the seasonings. Once all the vegetables are soft and tender, add the tomato pulp.
• Simmer until it has reduced by 1/3.
• Cool a bit and carefully blend until smooth. Do this in batches and very carefully!!
• you can can this in waterbath canning for 40 minutes in quart jars. This soup can also be frozen and enjoyed later!!

Thank you for your support! In a smaller batch this soup is amazing!

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