Tomato Squash Soup

Tomato Squash Soup

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free, vegan.


  • 3 medium sized tomatoes
  • 1 large potato
  • 1 cup precooked spaghetti squash
  • 1 onion
  • 2 tablespoons cold pressed olive oil
  • 1 pinch sea salt
  • 2¾ cups organic vegetable broth
  • Ground pepper


  1. If you don’t have cooked squash you should take a whole squash, and cut it in half. Lay them on a cooking sheet face down, and bake in the oven at 400F for about 90 minutes. I suggest you bake a few and freeze them for later use in other recipes.
  2. Dice all the vegetables and in a sauce pan cook them with the vegetable broth. Even if your squash is pre-cooked add it in with the other ingredients as they cook.
  3. Cook for 20 minutes on medium/high heat, until the potatoes are soft.
  4. Blend everything in a blender or food processor until you have a soft and creamy texture.
  5. Pour in the olive oil and sea salt as you serve.
  6. Enjoy!