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Tomato Butternut Squash Soup Recipe

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Creamy Butternut Squash and Tomato Soup recipe PCC Community Markets
Creamy Butternut Squash and Tomato Soup recipe PCC Community Markets from www.pccmarkets.com

Description

If you're looking for a warm and comforting soup that's perfect for the fall season, look no further than this tomato butternut squash soup recipe. This soup is creamy, flavorful, and packed with healthy ingredients, making it the perfect meal for a chilly day. It's also easy to make and can be customized to suit your tastes, so it's perfect for busy weeknights or lazy weekends.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 butternut squash, peeled and cubed
  • 1 can diced tomatoes (14 oz)
  • 4 cups vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1/2 cup heavy cream

Equipment

  • Large soup pot
  • Immersion blender or blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
  3. Add the cubed butternut squash to the pot and stir to combine with the onion and garlic. Cook for 5 minutes, stirring occasionally.
  4. Add the diced tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper to the pot. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the butternut squash is tender.
  6. Remove the soup from the heat and use an immersion blender or transfer the soup to a blender to puree until smooth.
  7. Return the soup to the pot and stir in the heavy cream.
  8. Heat the soup over low heat until warmed through.
  9. Taste and adjust seasoning as needed.
  10. Serve hot with crusty bread or crackers.

Notes

This soup can be made in advance and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 240
  • Total Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 35mg
  • Sodium: 800mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 5g
  • Sugars: 9g
  • Protein: 5g

Recipes FAQ

Can I use fresh tomatoes instead of canned? Yes, you can use 3-4 medium sized fresh tomatoes instead of canned tomatoes. Be sure to chop them finely before adding them to the soup. Can I use a different type of squash? Yes, you can use any type of winter squash in this recipe, such as acorn or kabocha. Just be sure to adjust the cooking time as needed. Can I make this soup vegan? Yes, you can make this soup vegan by omitting the heavy cream or using a non-dairy alternative, such as coconut cream or cashew cream.

Recipe Tips

  • If you don't have an immersion blender, be sure to let the soup cool slightly before transferring it to a blender to puree.
  • If the soup is too thick, you can thin it out with a bit of water or additional vegetable broth.
  • If you prefer a spicier soup, you can add a pinch of red pepper flakes or a dash of hot sauce.

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