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butternut squash soup recipe

Butternut Squash Tomato Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 4 servings

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

For the best results, ensure that the butternut squash is fully tender before blending to achieve a creamy texture. Using a high-quality vegetable broth can significantly enhance the flavor of the soup. If you prefer a vegan option, skip the heavy cream or substitute it with coconut milk for a rich, creamy finish.
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