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.