We absolutely adore creamy butternut squash and tomato soup for its velvety texture and comforting warmth that captures the essence of fall. Drawing from simple seasonal ingredients this dish blends the sweetness of roasted squash with the bright tang of ripe tomatoes creating a nourishing favorite that’s easy to whip up.
It’s no wonder this recipe has become a go-to in our kitchens blending health benefits with irresistible flavor. Whether you’re seeking a quick weeknight meal or a cozy gathering staple we’ll guide you through making it your own.
Ingredients
In our creamy butternut squash and tomato soup recipe, we select simple yet vibrant ingredients that highlight the natural sweetness of butternut squash and the tangy brightness of ripe tomatoes. Below, we list them in the order they are typically prepared, with prep specifics for accuracy.
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces for even roasting
- 4 large ripe tomatoes, chopped into quarters, or 1 (28-ounce) can of diced tomatoes if fresh ones are unavailable
- 1 large onion, finely diced to build a flavorful base
- 3 garlic cloves, minced for a aromatic punch
- 4 cups vegetable broth (low-sodium preferred, to control seasoning)
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version, stirred in at the end)
- 2 tablespoons olive oil, for sautéing vegetables
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves, chopped)
- Salt and black pepper, to taste, adjusted based on broth’s sodium level
This combination ensures a velvety texture and balanced flavors, making our soup a seasonal favorite.
Instructions
Now that we have gathered our vibrant ingredients for this creamy butternut squash and tomato soup, we’ll walk you through the straightforward steps to create a velvety, flavorful dish that captures the essence of fall.
Prep
First, we prepare our fresh components to ensure even cooking and maximum flavor. Preheat the oven to 400°F. Peel and cube 1 medium butternut squash (about 2-3 pounds) into 1-inch pieces for roasting. Chop 1 large onion and mince 3 garlic cloves to enhance the soup’s aromatic base. If using fresh tomatoes, dice 4 ripe ones; otherwise, open and drain a 14-ounce can of diced tomatoes. Gather 4 cups of vegetable broth, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and ½ cup of heavy cream (or coconut milk for a dairy-free version). This preparation sets the stage for a balanced blend of sweetness and tang that defines our soup.
Cook
Next, we cook the ingredients to develop rich, deep flavors. Heat 2 tablespoons of olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic for 5 minutes until they turn golden and fragrant. Add the cubed butternut squash and diced tomatoes to the pot along with 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Pour in 4 cups of vegetable broth, stir well, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the squash is tender and the tomatoes release their juices, filling your kitchen with an irresistible aroma of roasted sweetness and fresh tang.
Blend
Once cooked, we blend everything to achieve that signature creamy texture. Remove the pot from the heat and let it cool slightly for 5 minutes. Using an immersion blender, puree the soup directly in the pot until smooth and velvety; alternatively, transfer it in batches to a countertop blender and blend on high for 1-2 minutes. Stir in ½ cup of heavy cream (or coconut milk) to enrich the mixture, adjusting seasoning with additional salt and pepper to taste. This step transforms the hearty vegetables into a luxurious, silky soup that highlights the natural sweetness of butternut squash paired with the bright acidity of tomatoes.
Serve
Finally, we serve the soup warm to savor its comforting qualities. Ladle the creamy butternut squash and tomato soup into bowls, and garnish with a sprinkle of fresh thyme or a drizzle of olive oil for added visual appeal. Pair it with crusty bread or a side salad to complete the meal, serving 4-6 portions that make it ideal for weeknight dinners or gatherings. Enjoy the soup’s smooth texture and vibrant flavors at their peak, ideally within 30 minutes of blending for the best taste.
Tools and Equipment
To prepare our creamy butternut squash and tomato soup with ease and precision, we rely on essential tools that streamline the process from prep to blending. These items ensure efficient handling of ingredients like butternut squash and tomatoes, while achieving that perfect velvety texture.
Here’s a curated list of the key tools and equipment, organized by their role in the recipe:
- Chef’s Knife: We use a sharp, sturdy chef’s knife for chopping onions, mincing garlic, and cubing the butternut squash. This tool is crucial for safe and quick prep, reducing time spent on foundational steps.
- Cutting Board: A large, stable cutting board provides the ideal surface for all vegetable preparation. Opt for a non-slip one to prevent accidents during busy kitchen sessions.
- Vegetable Peeler: Essential for peeling the tough skin of the butternut squash, this tool helps us achieve smooth cubes that blend seamlessly into the soup’s creamy base.
- Large Pot or Dutch Oven: We recommend a heavy-bottomed pot (at least 4-6 quarts) for sautéing onions and garlic, then simmering the squash and tomatoes. Its even heat distribution is key to developing rich, balanced flavors.
- Immersion Blender or Countertop Blender: For blending the soup to a silky consistency, an immersion blender offers convenience right in the pot, while a countertop blender works well for larger batches. In our experience, this step transforms the mixture into the comforting, velvety texture that defines our recipe.
- Measuring Cups and Spoons: Accurate measurements of ingredients like vegetable broth and olive oil are vital, so we always have a set of these on hand to maintain the soup’s flavor profile.
- Wooden Spoon or Silicone Spatula: Perfect for stirring during sautéing and simmering, these tools help us gently mix the ingredients without scratching cookware.
By gathering these tools beforehand, we ensure a smooth transition from the ingredient prep and cooking instructions, making the entire process enjoyable and efficient.
Make-Ahead Instructions
As we perfect our creamy butternut squash and tomato soup with the right tools in hand, making it ahead of time allows us to savor its velvety texture and comforting flavors even on the busiest days. This approach not only saves time but also lets the ingredients meld together for enhanced taste. Follow these straightforward steps to prepare and store the soup effectively.
Preparing the Soup in Advance
We suggest fully preparing the soup up to the blending step before storing it. This ensures the flavors develop without compromising the final silky consistency. Here’s how:
- Cook the base: After sautéing the onion and garlic, add the cubed butternut squash, tomatoes, broth, and seasonings. Simmer as directed until the vegetables are tender.
- Cool completely: Let the mixture cool to room temperature on the counter or in the refrigerator. This step prevents condensation and maintains the soup’s rich, earthy aroma.
- Blend and portion: Use your immersion blender to puree the soup into a smooth texture, then divide it into airtight containers or freezer-safe bags for easy serving sizes.
Storage Guidelines
Proper storage is key to preserving the soup’s vibrant, sweet-tangy profile. We recommend these options based on your needs:
- Refrigeration (for up to 4 days): Transfer the cooled soup to an airtight container and store it in the fridge. This keeps the creamy butternut squash and tomato essence fresh, with minimal loss of flavor.
- Freezing (for up to 3 months): For longer storage, pour the soup into freezer-safe containers, leaving about 1 inch of headspace for expansion. Freezing locks in the comforting warmth and color, making it ideal for seasonal meal prep.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigeration | Up to 4 days | Use glass or plastic containers; stir before reheating to redistribute flavors. |
| Freezing | Up to 3 months | Label containers with dates; thaw overnight in the fridge for optimal texture. |
Reheating Tips
When you’re ready to enjoy our soup, reheating should be gentle to retain its luxurious creaminess. Always reheat on the stove for the best results, as it helps revive the soup’s hearty, roasted undertones.
- From the fridge: Pour the desired amount into a pot and heat over medium-low heat, stirring occasionally until it reaches a simmer. Add a splash of broth or cream if needed to adjust consistency.
- From the freezer: First, thaw the soup in the refrigerator for 24 hours. Then, reheat as above, ensuring it doesn’t boil to avoid separating the ingredients and dulling the fresh tomato tang.
- Final touches: Once heated, taste and adjust seasonings. We love garnishing with a drizzle of olive oil or fresh thyme to enhance the visual appeal and aromatic depth before serving.
By following these Make-Ahead Instructions, we make our creamy butternut squash and tomato soup even more versatile for quick meals or gatherings.
Conclusion
We’ve loved sharing this creamy butternut squash and tomato soup recipe with you, as it’s a simple way to capture fall’s cozy vibes. It’s not just nourishing—it’s a versatile favorite that brings people together.
Give it a go and tweak it to your taste; we’re confident it’ll become a staple in your kitchen. Enjoy every spoonful and let us know how yours turns out!
Frequently Asked Questions
What are the key ingredients for creamy butternut squash and tomato soup?
The main ingredients include medium butternut squash, ripe tomatoes (or canned), onion, garlic, vegetable broth, heavy cream (or coconut milk for dairy-free), olive oil, thyme, and seasoning. These simple, seasonal items create a balanced, flavorful soup with sweet and tangy notes.
How do I prepare creamy butternut squash and tomato soup?
Start by prepping and roasting the squash, then sauté onion and garlic in a pot. Add squash, tomatoes, and broth; simmer until tender. Blend for a creamy texture and stir in cream. The process takes about 45-60 minutes and serves as a cozy fall meal.
Can this soup be made vegan?
Yes, substitute heavy cream with coconut milk and ensure vegetable broth is used. This keeps the soup creamy and flavorful without dairy, making it a healthy, plant-based option perfect for dietary preferences.
What tools do I need to make this soup?
You’ll need a chef’s knife, cutting board, vegetable peeler, large pot or Dutch oven, blender (immersion or countertop), and measuring cups. These basics help streamline prep and cooking for an efficient experience.
How should I store the soup for later?
Cook up to the blending step, cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed to maintain creaminess.
Is this soup healthy?
Yes, it’s packed with vitamins from butternut squash and tomatoes, using simple seasonal ingredients. It’s low in calories but nutrient-dense, making it ideal for quick dinners or gatherings while offering a comforting, balanced meal.
How can I customize this recipe?
Experiment by adding spices like cumin or paprika for extra flavor, or swap tomatoes for roasted red peppers. Use herbs such as basil instead of thyme, and adjust cream for thickness to suit your taste, keeping it versatile for personal preferences.