Are you craving a cozy and comforting meal that’s both nutritious and delicious? Look no further than this quick and easy recipe for Tomato and Roasted Butternut Squash Soup. Packed with flavor, this soup is perfect to enjoy hot on a chilly evening or cold if the weather is warmer.
The simplicity of this soup is one of its best features. A handful of ingredients make a deliciously creamy soup, which is high on my list of comfort foods.
What are the ingredients?
- Canned whole Roma tomatoes. They make the first step easier and they taste much better than the store bought tomatoes during the winter months.
- One-half of a roasted Butternut Squash. The carmelization that happens when roasting enhances the flavor of the squash which elevates the taste of the soup. The squash halves are brushed with olive oil, salt and pepper and turned face down on a baking pan.
- One whole Yellow Onion. The onion gets cut into fourths, drizzled with olive oil, and then added to the pan with the squash.
- Garlic Cloves. They are peeled and added to the baking pan or cut the top from a whole clove of garlic, cover with olive oil, and wrap in foil. The flavor from the roasted garlic cannot be matched!
- Vegetable Broth. Chicken broth or water can be substituted. Vegetable broth adds a nice mild flavor. Sometimes I like to have meat free meals and this is one of them.
- Basil. Dried basil goes in the soup and optional fresh basil when serving.
- Brown Sugar. This is optional or can be substituted with another sweetener. It really helps blend out the acidic taste from the tomatoes especially when added along with White Balsamic Vinegar.
- Season with Salt & Pepper.
How to put it all together.
Once the squash and veggies are done, allow to cool slightly and add to a blender. If using a whole roasted garlic bulb, squeeze all the cloves out and into the blender. The squash blend is so delicious on it’s own and could be quickly made into a soup by adding a little coconut milk or heavy cream. For this recipe, we blend the tomatoes separately, and then add to the squash along with the rest of the ingredients and simmer for 10-15 minutes.
Ways to serve:
- Serve this soup cold during the summer months and use as a dip for a grilled cheese sandwich, with lots of chopped fresh basil added. This is one of my favorites!
- Add a splash of heavy cream and croutons.
- Serve with mini saltine crackers.
- Add chopped, cooked bacon to the soup and serve with a grilled cheese sandwich.
Easy Tomato and Butternut Squash Soup
Cuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutesA family favorite recipe.
Ingredients
1/2 butternut squash, roasted
1 medium onion, roasted
1 head garlic, roasted
1 cup vegetable broth
1/2 cup water
1 28oz. can whole peeled Roma tomatoes
1 tbsp dried basil
1/4 cup brown sugar
1 tbsp white balsamic vinegar
1 tsp salt, to taste
1/4 tsp black pepper
Avocado oil, as needed
Directions
- Heat oven to 350 degrees.
- Line a baking pan with parchment paper.
- Cut one butternut squash in half. Sprinkle with salt and avocado oil. Add to baking pan, cut side down.
- Cut the top from the garlic bulb. Drizzle with the oil and wrap in foil or parchment paper and add to the baking pan.
- Peel and roughly chop one onion. Add it to the baking pan. Roast for 25-30 minutes or until the squash is tender.
- Pour the can of tomatoes into a blender. Blend until smooth or as preferred. Add the tomatoes, vegetable broth, and seasonings to a medium sized pot.
- Remove the roasted vegetables from the oven and allow to cool slightly.
- Add all of the vegetables(half of the butternut squash)to a blender along with the 1/2 cup of water. Blend until really smooth. Add small amounts of water or broth if needed.
- Add the squash mixture to the tomatoes and stir to blend. Simmer for 10-15 minutes.
- Serve hot or cold.