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!
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.
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
- Heat the oil in a large stockpot on medium heat.
- Add the onion, garlic, and sage, and cook until soft and fragrant (about 10 minutes).
- Add the tomatoes and squash and cook 5-10 minutes.
- Add the broth, bring everything to a simmer, and cook until the squash is tender (about 20 minutes).
- Using an immersion blender, puree until smooth. (I prefer to let my soup cool and puree in batches in a regular blender.)
- Add salt and pepper to taste.
Freeze half for later meals, enjoy half now!
Do you have a favorite tomato or butternut recipe?
~ Michelle
I’m passing this one along to Cherie. Looks delicious! We’ve been especially mindful this year about truly seasonal eating. By first considering what do we have available now, Cherie has been able to put together some delicious combinations–as you have done here. 🙂
HI Michelle,
I love butternut squash but my husband doesn’t. I am definitely going to try to make some butternut squash soup this year but the butternut aren’t quite ready yet for harvest. Your recipe sounds healthy and tasty. I love the idea of making extra and freezing it. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Thanks Marla. Butternut is so versatile and as you know – packed with nutrition! I hope your husband can be converted 😉
With so many of my favorite ingredients, who can resist this tasty delight? We’re so glad you shared this healthy and delicious Tomato Butternut Soup recipe on the Healthy, Happy, Green and Natural Party Blog Hop. I’m Pinning and sharing!
Thank you Deborah – take care!
What a fun twist on tomato soup, got to give this a try! 🙂
Yum! Sure sounds good. I have never had butternut squash soup…But we are getting a TON of them in our garden this year, so I’m definitely going to try it out.
Oh I am excited for you! Butternut is so versatile. And it stores well, so you can enjoy it all winter long!
I love winter squash and am always looking for new recipes to try. I’m pinning this one to my Pinterest board for safe keeping. I looks so easy and nutritious.
It is easy and the butternut gives the soup a nice creamy consistency. Thanks for stopping by and I hope you enjoy it!
What a lovely recipe for fall! Thanks for sharing at the To Grandma’s house we go link party today! Pinned!
This sounds wonderful! Thank you so much for sharing with us at last weeks tomorrow! Tomorrow you will be featured when the new To Grandma’s house we go party starts, hope to see you there!
Thank you!