Indulge in a symphony of flavors with our creamy butternut squash and tomato soup, a culinary masterpiece that combines the natural sweetness of butternut squash with the tangy zest of tomatoes. This velvety smooth soup is not only a delight to the palate but also a nutritional powerhouse, packed with essential vitamins and minerals. Served with a sprinkle of fresh herbs and a side of crusty bread, this soup promises a comforting and satisfying meal, perfect for cozy evenings or light lunches.
In addition to the classic butternut squash and tomato soup, this article offers a tantalizing array of variations, each with its unique twist. For those seeking a touch of spice, the spicy butternut squash soup infuses a delightful warmth with the addition of chili peppers and cumin. If you prefer a creamy and cheesy delight, the butternut squash soup with mascarpone adds a rich and velvety texture that will leave you craving more. Alternatively, the roasted butternut squash and tomato soup elevates the flavors by roasting the vegetables beforehand, resulting in a caramelized depth of taste.
For those with dietary restrictions, the vegan butternut squash and tomato soup caters to plant-based preferences, while the gluten-free butternut squash and tomato soup ensures that individuals with gluten sensitivities can enjoy this culinary delight. And for those who appreciate a smoky touch, the butternut squash and tomato soup with smoked paprika introduces a subtle smokiness that adds complexity to the flavor profile.
Whether you're seeking a classic comfort food or a culinary adventure, this article has a butternut squash and tomato soup recipe to suit every taste. Explore the diverse variations, experiment with different toppings and garnishes, and discover your new favorite soup that will warm your heart and tantalize your taste buds.
CREAMY BUTTERNUT SQUASH AND TOMATO SOUP
Smooth butternut squash soup is a delicious winter warmer and is suitable for vegetarians too. The tomatoes add a layer of tang and creaminess.
Provided by delicious. magazine
Categories Favourite vegetarian recipes
Time 50m
Yield For 4-6 people
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
- Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.
Nutrition Facts :
TOMATO SQUASH SOUP
Provided by Molly Yeh
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
CREAMY BUTTERNUT SQUASH SOUP
I used to live in Australia, where this soup is served often. I had to have the recipe, and now it's one of my family's favorites. -Tiffany Pope, Draper, Utah
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender., Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1008mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein.
CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP
Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!
Provided by TTV78
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
- Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g
TOMATO SOUP WITH SQUASH AND KALE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
- Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
- Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
- To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.
Nutrition Facts : Calories 450, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 1137 milligrams, Carbohydrate 53 grams, Fiber 9 grams, Protein 16 grams, Sugar 10 grams
CREAMY BUTTERNUT SQUASH AND TOMATO SOUP
This soup is wonderful as a winter warmer with the butternut squash, celery and tomatoes - and is suitable for vegetarians too.
Provided by lady_heather
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
- 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.
Nutrition Facts : Calories 196.8, Fat 15.2, SaturatedFat 9.5, Cholesterol 48.7, Sodium 83.7, Carbohydrate 15.4, Fiber 2.7, Sugar 4.2, Protein 2
Tips:
- For the best flavor, use ripe, in-season butternut squash. Look for squash that is firm and heavy, with a deep orange color.
- To easily remove the skin from the butternut squash, use a vegetable peeler or a sharp knife.
- Be sure to cook the squash until it is very soft before pureeing it. This will ensure a smooth and creamy soup.
- If you don't have a blender or food processor, you can mash the squash with a potato masher or fork until it is smooth.
- Feel free to add other vegetables to the soup, such as carrots, celery, or onions. You can also add a protein, such as chicken or tofu.
- Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs.
Conclusion:
This creamy butternut squash and tomato soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is also a great way to use up leftover butternut squash. The soup can be made ahead of time and reheated when you are ready to serve. Enjoy!
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