Envision this: a steaming bowl of creamy butternut squash tomato soup, its rich aroma wafting through your kitchen.
There’s something about its vibrant color and velvety texture that feels like a warm hug on a chilly day.
This delightful soup is incredibly easy to whip up, turning simple ingredients into a comforting masterpiece.
As the flavors meld and transform, the anticipation builds.
Let’s bring this cozy dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 chopping board
- 1 knife
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup heavy cream (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Butternut Squash Tomato Soup, follow the timeline below:
Timeline for Butternut Squash Tomato Soup
- Reading & Setup: 5 minutes
- Quickly read through the recipe and instructions.
- Gather all the necessary ingredients and equipment.
- Prep Work: 15 minutes
- Peel and cube the butternut squash.
- Chop the onion and mince the garlic.
- Cooking: 45 minutes
- 0-5 minutes:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until soft and translucent.
- 5-10 minutes:
- Stir in the cubed butternut squash and cook for 5 minutes.
- 10-15 minutes:
- Add the diced tomatoes, vegetable broth, salt, black pepper, thyme, and cayenne pepper.
- 15-45 minutes:
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the squash is tender.
- Resting & Blending: 10 minutes
- 45-50 minutes:
- Remove the pot from the heat and let it cool slightly.
- 50-55 minutes:
- Use a blender or immersion blender to puree the soup until smooth.
- Final Steps: 5 minutes
- 55-60 minutes:
- Return the soup to the pot and stir in the heavy cream if using.
- Heat the soup gently over low heat until warmed through.
- Serving: 5 minutes
- 60-65 minutes:
- Serve the soup hot and enjoy.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, and sauté until soft and translucent.
Stir in the cubed butternut squash and cook for 5 minutes.
Add the diced tomatoes, vegetable broth, salt, black pepper, thyme, and cayenne pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the squash is tender.
Remove the pot from the heat and let it cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the soup to the pot and stir in the heavy cream if using.
Heat the soup gently over low heat until warmed through.
Serve hot and enjoy!
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread for dipping, enhancing the meal’s comforting nature.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese sandwich for a classic and satisfying pairing.
- Salad: Add a fresh green salad with a light vinaigrette to balance the soup’s richness and provide a rejuvenating contrast.
- Toasted Seeds: Sprinkle toasted pumpkin or sunflower seeds on top of the soup for added crunch and texture.
- Herb Garnish: Garnish with fresh herbs like parsley or chives for a burst of color and a hint of freshness.
Storage
Store leftover Butternut Squash Tomato Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months.
Freezing
Allow the soup to cool completely before transferring it to airtight containers.
Leave some space for expansion.
Label with the date.
Freeze for up to three months for ideal freshness.
Reheating
To reheat Butternut Squash Tomato Soup, warm it gently over low heat on the stove.
Stir occasionally. Avoid boiling to maintain its creamy texture.
Add a splash of broth if needed.
Final Thoughts
Butternut Squash Tomato Soup is a delightful and comforting dish that combines the rich flavors of butternut squash and tomatoes.
With its creamy texture and aromatic seasoning, it’s perfect as an appetizer or a light meal.
This recipe is simple to prepare and can be easily adapted to suit dietary preferences.
Whether you enjoy it with a hint of spice from cayenne pepper or with the added richness of heavy cream, this soup is sure to please.
Remember to use fresh ingredients and a high-quality vegetable broth for the best results.
Enjoy this warm and nourishing soup on a chilly day or whenever you’re in need of some comfort food.
Frequently Asked Questions
Can I Use Fresh Tomatoes Instead of Canned Tomatoes?
You can substitute fresh tomatoes for canned ones. Use about 3-4 ripe tomatoes, diced, to maintain the flavor profile. Make certain they’re thoroughly cooked to release juices, enhancing the soup’s depth and creating a fresh, vibrant taste.
How Can I Make the Soup Spicier?
To make the soup spicier, add additional cayenne pepper or incorporate finely chopped fresh chili peppers. Sauté them with onions for a robust flavor infusion. Consider a dash of smoked paprika for a complex, spicy depth.
What Are Some Garnishing Ideas for This Soup?
Top your soup with a dollop of crème fraîche for creaminess, sprinkle toasted pumpkin seeds for crunch, or add fresh basil for aromatic flair. Drizzle spicy chili oil for heat, or swirl in pesto for a savory touch.
Can I Use Chicken Broth Instead of Vegetable Broth?
Certainly, you can substitute chicken broth for vegetable broth. This swap introduces a robust, savory depth that complements the soup’s sweetness. Guarantee the broth is high-quality to maximize flavor, aligning with professional culinary standards. Enjoy!
Is It Possible to Make This Soup in a Slow Cooker?
You can make this soup in a slow cooker. Sauté onion and garlic, then transfer to the cooker. Add all ingredients, except cream, and cook on low for 6-8 hours. Blend, add cream, and heat gently.
Butternut Squash Tomato Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 can diced tomatoes 14.5 ounces
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional
- 1/4 cup heavy cream optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, and sauté until soft and translucent.
- Stir in the cubed butternut squash and cook for 5 minutes.
- Add the diced tomatoes, vegetable broth, salt, black pepper, thyme, and cayenne pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes until the squash is tender.
- Remove the pot from the heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream if using.
- Heat the soup gently over low heat until warmed through.
- Serve hot and enjoy!
Notes
