Cozy Autumn Butternut and Tomato Soup
Cozy Up with Creamy Butternut and Tomato Soup
As the leaves begin to change and a crispness fills the air, there’s nothing quite as comforting as a warm bowl of soup. This Butternut and Tomato Soup is the perfect embodiment of autumn flavors – sweet butternut squash beautifully balanced with the tang of tomatoes and a hint of warming spice. It’s a surprisingly easy recipe to make, and the result is a velvety smooth soup that’s sure to become a fall favorite.
We’ve designed this recipe to be both flavorful and accessible. Roasting the butternut squash brings out its natural sweetness, while the simple blend of spices – cinnamon and nutmeg – adds depth and complexity. It’s a fantastic option for a light lunch, a comforting starter, or even a cozy dinner paired with crusty bread.
Why You’ll Love This Soup:
- Flavorful & Comforting: The combination of butternut squash, tomatoes, and warming spices is simply irresistible.
- Easy to Make: Minimal prep time and straightforward instructions make this recipe a breeze.
- Healthy & Nutritious: Packed with vitamins and antioxidants, this soup is as good for you as it tastes.
- Perfect for Fall: Embrace the season with this quintessential autumn dish.
Tips for the Best Soup:
- Roasting is Key: Don’t skip roasting the butternut squash! It intensifies the flavor and creates a creamier texture.
- Spice it Up: Feel free to adjust the cinnamon and nutmeg to your liking. A pinch of cayenne pepper can also add a nice kick.
- Blend to Perfection: For an ultra-smooth soup, use an immersion blender or transfer to a regular blender and blend until completely smooth.
- Garnish with Flair: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use pre-cut butternut squash?
A: Yes, absolutely! This will save you some prep time. Just make sure it’s fresh and of good quality.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan/vegetarian?
A: Yes, this recipe is naturally vegetarian and can easily be made vegan by ensuring your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! You could also pair it with a simple salad or grilled cheese sandwich.
Butternut and Tomato Soup
Ingredients
- 1 medium Butternut squash
- 1 28 oz canned crushed tomatoes
- 4 cups Vegetable broth
- 1 tablespoon Olive oil
- 1 small Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half, scoop out seeds, and place cut-side up on a baking sheet. Roast for 30-40 minutes, or until tender.
- While squash is roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add crushed tomatoes, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer.
- Once squash is roasted, scoop out the flesh and add it to the pot. Simmer for 10-15 minutes, allowing flavors to meld.
- Use an immersion blender or transfer to a regular blender to blend until smooth. Season with salt and pepper to taste.
- Serve hot.
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