We love diving into seasonal flavors, and our butternut squash and tomato soup is the perfect way to embrace fall’s bounty. This hearty blend combines the sweet, nutty notes of roasted butternut squash with the bright tang of fresh tomatoes, creating a comforting dish that’s as nourishing as it is delicious.
Originating from simple, wholesome ingredients, we’ve crafted this recipe to be straightforward yet flavorful. Whether you’re hosting a gathering or seeking a quick weeknight meal, it’s a versatile favorite that highlights nature’s best. Join us as we explore this easy-to-make classic.
Ingredients
In our butternut squash and tomato soup recipe, we gather fresh, high-quality ingredients to create a vibrant and nourishing dish that highlights the seasonal flavors of fall. Below, we list the ingredients in the order they are used, with prep specifics for clarity and ease.
- Butternut Squash: 1 medium (about 2 pounds), peeled, seeded, and cubed—roast this first to enhance its natural sweetness and depth.
- Fresh Tomatoes: 4 large (ripe and juicy), chopped—we use these next for their bright acidity to balance the soup’s richness.
- Onion: 1 large, finely diced—sauté this after the squash to build a flavorful base.
- Garlic: 4 cloves, minced—add this alongside the onion for an aromatic punch.
- Vegetable Broth: 4 cups (low-sodium preferred)—pour this in after sautéing to simmer and meld the flavors.
- Olive Oil: 2 tablespoons—use for roasting the squash and sautéing aromatics.
- Spices: 1 teaspoon ground cumin and ½ teaspoon smoked paprika—stir these in for a warm, earthy note.
- Salt and Pepper: To taste—season at various stages for layered flavor.
- Fresh Herbs: ¼ cup chopped fresh basil or cilantro—incorporate at the end for a fresh, herbaceous finish.
Instructions
We guide you through preparing and cooking our flavorful butternut squash and tomato soup, building on the fresh ingredients we’ve selected to create a warm, aromatic blend perfect for fall gatherings.
Prepare the Ingredients
First, we start by prepping the key components to ensure everything is ready for cooking. Begin with the butternut squash: peel and cube 1 medium squash (about 2 pounds) into 1-inch pieces for even roasting and a creamy texture that enhances the soup’s heartiness.
Next, prepare the fresh tomatoes: core and chop 4 large ripe tomatoes into quarters to release their juicy sweetness and vibrant red color, which will add a bright, tangy contrast to the squash.
Then, handle the aromatics: dice 1 large onion and mince 3 garlic cloves to build a flavorful base that infuses the soup with an irresistible, savory aroma when sautéed.
Gather the remaining items: measure out 4 cups of vegetable broth for a smooth, nourishing consistency; 2 tablespoons of olive oil for roasting and sautéing; 1 teaspoon of ground cumin and ½ teaspoon of cinnamon for warm spices; salt and pepper to taste for seasoning balance; and 2 tablespoons of chopped fresh herbs like basil or cilantro for a fresh, herbaceous finish. This preparation sets the stage for a soup that’s both comforting and full of depth.
Cook the Soup
We move to the cooking process, where the ingredients come together to form a velvety, golden-hued soup with earthy sweetness and a hint of acidity.
Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the diced onion and minced garlic; sauté for 3-5 minutes until they turn translucent and release a fragrant, garlic-infused scent that fills the kitchen.
Add the cubed butternut squash and chopped tomatoes to the pot; stir occasionally for 5 minutes to lightly brown them, allowing the squash to develop a caramelized edge and the tomatoes to soften into a juicy blend.
Pour in 4 cups of vegetable broth along with 1 teaspoon of ground cumin and ½ teaspoon of cinnamon; bring the mixture to a boil, then reduce to a simmer for 20-25 minutes until the squash is tender and the flavors meld into a rich, aromatic broth.
Use an immersion blender to puree the soup until smooth and creamy, adjusting with salt and pepper to taste for a perfectly balanced, hearty finish; finally, stir in 2 tablespoons of chopped fresh herbs just before serving to add a burst of fresh, green vibrancy.
Conclusion
We’re thrilled you’ve explored this butternut squash and tomato soup with us. It’s a versatile dish that adds warmth to any meal while boosting your daily nutrients.
Experiment with toppings or pairings to make it your own, and enjoy the simple joy it brings to your table. We’d love to hear your twists in the comments!
Frequently Asked Questions
What is butternut squash and tomato soup?
Butternut squash and tomato soup is a comforting fall dish that combines roasted butternut squash with fresh tomatoes for a flavorful, nourishing meal. It’s simple to prepare, perfect for weeknights or gatherings, and highlights seasonal ingredients for a vibrant taste.
What ingredients are needed for this soup?
You’ll need roasted butternut squash, fresh tomatoes, onion, garlic, vegetable broth, olive oil, spices, salt, pepper, and fresh herbs. Focus on high-quality, fresh components to enhance flavor, with ingredients listed in preparation order for ease.
How do I prepare butternut squash and tomato soup?
Start by prepping and roasting the butternut squash. Sauté onion and garlic, add squash and tomatoes, then pour in vegetable broth and spices. Bring to a boil, simmer until tender, and blend with an immersion blender for a smooth texture. Stir in fresh herbs before serving.
How long does it take to make this soup?
Preparation takes about 15-20 minutes, and cooking takes 30-40 minutes, for a total of around 45-60 minutes. It’s straightforward for quick meals, allowing you to enjoy a homemade soup without spending all day in the kitchen.
Can I make substitutions in the recipe?
Yes, you can substitute ingredients based on availability—for example, use canned tomatoes if fresh ones aren’t handy, or swap herbs like basil for parsley. Keep the core flavors intact with butternut squash and tomatoes for the best results, and adjust spices to taste.
Is this soup suitable for vegetarians or vegans?
Yes, it’s naturally vegetarian since it uses vegetable broth and plant-based ingredients. It’s also vegan-friendly as long as you avoid any animal-derived add-ins. This makes it a versatile, healthy option for various dietary preferences.