Indulge in the delightful flavors of Roasted Butternut Squash and Tomato Soup, a culinary symphony that combines the natural sweetness of butternut squash with the tangy zest of tomatoes. This creamy and velvety soup is a comforting embrace on a chilly day, offering a symphony of flavors that will tantalize your taste buds. With a hint of roasted garlic and a touch of aromatic herbs, this soup is a delectable treat that embodies the essence of fall's bounty. Our collection of recipes offers variations to suit every palate, from classic and creamy to spicy and smoky. Whether you prefer a traditional preparation or an infusion of bold flavors, we have the perfect recipe for you to savor. Dive into the culinary delight of Roasted Butternut Squash and Tomato Soup and embark on a journey of taste sensations.
Here are our top 4 tried and tested recipes!
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.
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
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
ROASTED BUTTERNUT SQUASH AND TOMATO SOUP
A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.
Provided by ALH7401
Categories Vegetable
Time 1h45m
Yield 1 1/2 quart
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Cut squash in half lengthwise and remove seeds.
- Place squash on a sheetpan, cut side down.
- Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
- Remove flesh from the skin.
- Heat olive oil in a large pan over low heat.
- Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
- Add squash and tomatoes, cook gently for 10 minutes.
- Add stock.
- Salt and pepper to taste.
- Simmer for 20-25 minutes.
- Puree in batches until smooth.
- Return to a clean pan and add cream.
- Heat just to a boil.
Tips:
- Choose ripe, flavorful tomatoes and butternut squash for the best taste.
- Roasting the vegetables before making the soup intensifies their flavor.
- Use a high-quality vegetable broth for the best flavor.
- Add a touch of cream or coconut milk for a richer, creamier soup.
- Season the soup to taste with salt, pepper, and other spices.
- Garnish with fresh herbs, croutons, or grated cheese before serving.
Conclusion:
Roasted butternut squash and tomato soup is a delicious, nutritious, and easy-to-make soup that is perfect for a fall or winter meal. With its sweet and savory flavor, this soup is sure to please everyone at the table. It is also a great way to use up leftover roasted vegetables. So next time you have some leftover butternut squash or tomatoes, give this soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #vegetables #winter #food-processor-blender #seasonal #comfort-food #squash #tomatoes #taste-mood #equipment #small-appliance #4-hours-or-less
You'll also love