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Cozy up with a bowl of Butternut Squash Tomato Soup, a vibrant and comforting dish perfect for chilly days. This recipe combines the natural sweetness of roasted butternut squash with the tangy richness of crushed tomatoes, enhanced by a splash of sherry and a touch of balsamic vinegar for depth. Aromatics like onion, garlic, carrots, and celery simmer in vegetable broth alongside warm spices like coriander, creating layers of flavor in every spoonful. Topped with fresh cilantro for a bright finish, this creamy, satisfying soup is as nourishing as it is delicious. Pair it with crusty bread, and you’ve got a soul-soothing meal!
The recipe can be found here.
Start by doing all your prep work. I highly recommend this so you can simply add ingredients to the pot when ready. Chop the veggies, measure out your spices and liquids, etc. I like to create an assembly line and have all items on plates or in bowls so I can pour in, put the plate/bowl in the dishwasher, and not have to worry about lots of clean up afterward.
Add the vegetable broth to a large stock pot and bring to a boil. You want to cook the liquid down to about 2 quarts. Once it’s boiled down, reduce the heat to simmer. While this is happening, preheat the oven to 450 degrees F.
Add the chopped onion, carrots, celery, butternut squash, and whole garlic to a roasting pan (be sure to use a roasting pan, not a baking sheet, it’ll make sense in a later step). Drizzle olive oil and melted butter over the top, season with salt, pepper, and coriander. Then, add the tomato paste. Give the ingredients a good stir.
Bake for 25 minutes, stir, and bake for an additional 25 minutes. Then, add to the stock pot with the broth and stir to combine.
Place the roasting pan on the stove, add the sherry and turn the burner on medium low heat. Let the sherry evaporate by half while you deglaze the pan and scrape the bits off the bottoms and sides. Once reduced by half, carefully pour into the stock pot with the veggies and broth.
Add the crushed tomatoes (both cans / the entire cans) and bring to a boil. Reduce the heat to simmer and let simmer for about 20 minutes. Then, turn off the heat.
Add the balsamic, cilantro, and basil. Use an immersion blender and puree the vegetables until smooth. Taste and season with salt and pepper, if needed.
Ladle into bowls and serve immediately. Garnish with croutons or serve with a side of crusty bread for dipping. Enjoy!
The recipe can be found here.
This Butternut Squash Tomato Soup is a perfect balance of hearty and vibrant flavors, making it an ideal dish for any cozy occasion. Its creamy texture, aromatic spices, and touch of freshness from the cilantro bring comfort and warmth to every bite. Whether served as a starter or paired with a crisp salad or crusty bread for a full meal, this soup is sure to become a go-to favorite. Make a big batch and savor the leftovers—because a soup this good deserves to be enjoyed again and again!
Happy Cooking!
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