Best 4 Roasted Butternut Squash And Tomato Soup Recipes

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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



Tomato Squash Soup image

Provided by Molly Yeh

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 butternut squash (2 1/2 to 3 pounds), halved lengthwise and seeded
2 1/2 tablespoons olive oil, plus more for serving
3/4 teaspoon kosher salt, plus more to taste
Black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 large onion, chopped
4 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
2 cans (28 ounces each) fire-roasted tomatoes
3 cups vegetable broth
Parmesan cheese, for serving

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



Chunky Butternut Squash and Tomato Soup image

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

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
4 cups peeled and cubed butternut squash
2 cups carrots, chopped
2 cups celery, chopped
3 cloves garlic, minced
2 cups milk
1 tablespoon Italian seasoning
1 tablespoon cornstarch
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups low-sodium chicken broth
1 (8 ounce) can tomato sauce
1 ¼ teaspoons sea salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh basil

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



Roasted Butternut Squash Soup image

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

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

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



Roasted Butternut Squash and Tomato Soup image

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

2 butternut squash
4 tablespoons olive oil
2 small onions, diced
2 leeks, sliced (white portion only)
2 carrots, peeled and chopped
1 stalk celery, sliced
4 garlic cloves
1 (24 ounce) can fire-roasted tomatoes, diced
4 cups chicken stock
1/4 cup heavy cream
salt
pepper
1/2 cup heavy cream, whipped with
2 teaspoons Pernod, season with
salt and pepper

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!

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