Tomato soup recipe

Ingredients

• 1 butternut squash
• ½ tomato
• ½ cup plus 3 tbsp plain soy yogurt
• ½ cup chopped tomatoes
• 2 tsp chopped fresh dill
• ½ tsp sea salt
• ½ tsp pepper
• 2 tbsp plain vegan yogurt (for garnish)
• 2 tbsp vegan Parmesan cheese (for garnish)
• 2 sprigs fresh dill (for garnish)

1. Separately juice the squash & tomato to get ½ cup of squash pulp, ¼ cup of tomato juice.
2. In a medium saucepan, combine the pulp, juice, and yogurt.
3. Bring to a simmer over medium-low heat, cook uncovered for 10-15 minutes.
4. Add the chopped tomato, 2 tsp dill, salt, and pepper, remove from the heat.
5. Serve hot or cold, garnished with the yogurt, Parmesan cheese, and dill sprigs, if desired.