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
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
- 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?