Chilled Butternut Squash and Tomato Soup

Yield: 4 servings
Calories: 81
Theme: Lunch
Chilled Butternut Squash and Tomato Soup

This simple soup takes a handful of ingredients and turns them into a flavor-packed bowl that's perfect for an appetizer or main course.


  • 1-28 oz can diced tomatoes
  • 1 cup raw butternut squash, diced
  • 1/4 cup pumpkin seeds
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, chopped


In a blender, process the tomatoes, squash, pumpkin seeds, balsamic vinegar and garlic until smooth. Refrigerate for an hour or longer. Serve with the toppings of your choice. Makes 4 servings.

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This recipe was recently featured in Paleo Solution for Pain.

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