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tomato soup recipe

Butternut Soup Recipe – A Creamy Tomato Butternut Soup

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This is a delightful butternut soup recipe. The butternut squash adds a rich creamy texture to your tomato soup. You can serve this recipe a variety of ways – try adding a bit of fresh grated ginger, a touch of cinnamon, clove, and nutmeg, or you can try a spicy version of tomato butternut soup and add a little paprika, chili, or curry powder. However you serve it, this tomato butternut soup recipe is delicious!

 

A delightful butternut squash recipe with a rich creamy texture. Serve this a variety of ways - add fresh grated ginger, a touch of cinnamon, clove, and nutmeg, or you can try a spicy version of tomato butternut soup

 

The summer harvest is finally drawing to a close, but I continue to find myself with yet more tomatoes. And there sit the lovely butternuts, all 70 pounds or so of them. Why not combine the two for a creamy tomato-butternut combination? Add a handful of fresh sage and see what happens…delicious and creamy and so, so good.

A delightful butternut squash recipe with a rich creamy texture. Serve this a variety of ways - add fresh grated ginger, a touch of cinnamon, clove, and nutmeg, or you can try a spicy version of tomato butternut soup

Tomato – Butternut Soup

Print Tomato Butternut Recipe – pdf

A simple, delicious soup, using butternut to add a creamy consistency

This a wonderfully versatile soup – try any of the following:

  • Enjoy some warming herbs – with the onion and garlic, add an inch of freshly grated ginger or a touch of ground cinnamon, clove, nutmeg
  • Spice it up with some paprika, chili or curry powder

Ingredients – this recipe makes extra for freezing – decrease by half for a smaller batch

  • 6 Tbsp oil (olive, coconut, or ghee all work nicely)
  • 2 onion, chopped
  • 6 cloves garlic, minced
  • Handful of fresh sage, crushed
  • Approximately 3 pounds of tomatoes
  • About 3 pounds of butternut squash (1 medium), peeled, halved, and seeded
  • 4 cups broth or water
  • Salt and pepper to taste

Directions

  1. Heat the oil in a large stockpot on medium heat.
  2. Add the onion, garlic, and sage, and cook until soft and fragrant (about 10 minutes).
  3. Add the tomatoes and squash and cook 5-10 minutes.
  4. Add the broth, bring everything to a simmer, and cook until the squash is tender (about 20 minutes).
  5. Using an immersion blender, puree until smooth. (I prefer to let my soup cool and puree in batches in a regular blender.)
  6. Add salt and pepper to taste.

Freeze half for later meals, enjoy half now!

Do you have a favorite tomato or butternut recipe?

~ Michelle