Recipes for Tomato, Butternut, and Potato Soups 2/25/23


Butternut Squash Soup Stage I

Prep: 25 mins. Total: 1 hr Servings: 12  Yield: Makes 2 quarts

Made without any cream, this rich butternut squash soup is thickened by pureeing the autumn vegetable with onions and chicken broth. 


  • 6 slices sugar-free bacon, cut in half crosswise
  • 1 tablespoon unsalted butter
  • 1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups)
  • 2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups)
  • 3 sprigs thyme
  • Coarse salt and freshly ground pepper

  • 1 3/4 cups Zoup chicken broth - if you use other brands, make sure they have no problem additives not on stage I of the diet.
  • 1 3/4 cups water


  • Step 1 Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean.

  • Step 2 Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme.

  • Step 3 Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.

Tomato Soup Stage I

Prep: 15 mins.  Yield: Makes about 4 1/2 cups


  • 2 tablespoons unsalted butter
  • 2 tablespoons rice bran oil, plus more for drizzling
  • 1 medium onion, chopped (2 cups)
  • 3 cloves garlic, smashed and peeled
  • Kosher salt and freshly ground pepper
  • 2 tablespoons spelt flour
  • 1 can Hunts (28 ounces) whole peeled tomatoes in juice (no sugar added)
  • 2 cups Soup chicken or vegetable bone broth (or homemade)
  • 2 basil sprigs, plus more leaves, sliced if large, for serving


  • Step 1 Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
  • Step 2 Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.

Cook's Notes: Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.

And one Stage II recipe:

Cream of Red Potato & Broccoli Soup (Stage II)

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.

Prep: 25 mins.  Servings: 4


  • 2 tablespoons rice bran oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 3 large cloves garlic, minced (2 tablespoons)
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
  • 3 small Red potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice, plus grated zest for serving
  • 4 slices (each 1/2 inch thick) rustic Italian/Spelt bread


  • Step 1 Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender; puree until smooth. Season with salt, pepper, and lemon juice.
  • Step 2 Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with remaining garlic. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
From Robin, Sunday co-host. Enjoy
My thanks to Robin for her great recipes. Many of them are already in Robin's Corner in Chapter V of my book.