Description
A velvety smooth, flavorful butternut squash tomato soup perfect for a cozy weeknight meal. This recipe guarantees restaurant-quality taste with a foolproof method.
Ingredients
- 1 large butternut squash (about 2–3 lbs), peeled, seeded, and diced into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 bay leaf
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth (low sodium)
- ½ cup heavy cream, full-fat coconut milk, or cashew cream (optional)
- Salt and freshly ground black pepper to taste
- Optional: Pinch of red pepper flakes
Instructions
- 1. Roast the Squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- 2. Sauté Aromatics: In a large Dutch oven or soup pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until translucent. Stir in minced garlic, thyme, and rosemary; cook for 1 minute until fragrant.
- 3. Simmer Soup: Add roasted squash, crushed tomatoes, broth, and bay leaf to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes to allow flavors to meld.
- 4. Blend: Remove the bay leaf. Using an immersion blender, blend the soup until silky smooth. Alternatively, carefully transfer in batches to a standard blender and blend.
- 5. Season and Serve: Stir in optional cream if using. Taste and season generously with salt and pepper. Adjust as needed. Serve hot with suggested toppings.
- Prep Time: 20 mins
- Cook Time: 45 mins