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    Home » Vegetarian Soups

    Published: Aug, 2019. Updated: Jan, 2023 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Cozy Autumn Butternut Squash And Tomato Soup

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    I tried many squash soups before, but let me tell you, this creamy Butternut Squash And Tomato Soup is by far the best thing I've ever had. It's simple, easy to make and bursting with warm fall flavors.

    Butternut Squash and Tomato Soup with Roasted Garlic And Bacon

    Butternut Squash Tomato Soup

    If you're in the mood to make delicious and creamy Butternut Squash soup, you'll probably find a ton of great recipes online.

    Butternut Squash is delicious and healthy fall vegetable. But let's be real, sometimes it can difficult to find a recipe that is not overly sweet and doesn't taste like a dessert...the recipe that you'll have your family lick the spoon and ask for seconds.

    Butternut Squash, Roasted Tomato and Garlic Soup with crispy bacon

    To make it easy for you, I dare you to try my version of this classic autumn soup also called Butternut Bisque.

    One thing, actually 3 things that set my recipe apart from others:

    1. Roasted tomato, - which added a very mild acidity to a soup and helped to cut through the sweetness of Butternut Squash.
    2. Roasted garlic, - which contributed to a deep rich flavor of the soup.
    3. Crispy bacon pieces, - because why not?

    These quick and easy steps won't take much time but they will make this cozy Butternut Squash and Tomato Soup taste better than ever.

    Moreover, when you cook this yummy soup, your kitchen will smell delicious, well just like it should be:)

    Does Butternut Squash Soup freeze well?

    Butternut Squash soup freezes just fine. Make sure to cool it down and don't add the cream, as dairy tends to separate once thawed.

    Distribute the soup among quart size freezer-friendly bags. Lay the bags flat in the freezer and store for up to 3 months.

    Autumn Squash Soup With Roasted Garlic, Crispy Bacon And a drizzle of cream

    What to garnish Butternut Squash Soup with?

    Aside from crispy bacon and a sprinkling of parsley, here's what you can use to garnish Butternut Squash soup with:

    • pumpkin seeds, also called Pepitas
    • homemade croutons
    • roasted chickpeas or chestnuts
    • shavings of Parmesan cheese
    • red pepper flakes
    • chopped chives
    • sautéed mushrooms
    • drizzle of truffle oil
    • chopped walnuts

    More Cozy Fall Soup Recipes

    • Crockpot Chili 
    • Creamy Mushroom Cheese Soup
    • Ukrainian Mushroom Soup
    • French Parmesan Soup
    • Austrian Garlic Soup
    • Polish Dill Pickle Soup

    Recipe

    Butternut Squash and Tomato Soup with Roasted Garlic And Bacon

    Butternut Squash And Tomato Soup

    This creamy Butternut Squash And Tomato Soup will be the best thing you'll ever had. It's simple, easy to make and bursting with warm and cozy autumn flavors. 
    5 from 1 vote
    Print Pin Rate
    Course: Soup
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 4
    Calories: 474kcal
    Author: Iryna Bychkiv
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    Ingredients

    • 1 medium (about 3 pounds) Butternut Squash peeled and cubed
    • 1 medium onion
    • 1 medium carrot
    • 2 tablespoon butter
    • 1 tablespoon olive oil
    • 1 large tomato
    • 1 bulb garlic
    • 4 slices bacon cut into ½ inch pieces
    • 4 cups vegetable broth
    • ½ teaspoon sweet paprika
    • ½ teaspoon cumin
    • ⅛ teaspoon Cayenne pepper
    • salt, pepper to taste
    • 4 tablespoon heavy cream or half and half optional

    Instructions

    Roast tomato and garlic

    • Preheat the oven to 420 F. Wrap tomato in foil. Slice ¼ inch top part of the garlic head off leaving cloves exposed. Wrap garlic in foil. Roast garlic and tomato for 25 minutes. Remove from the oven, discard the foil and let garlic and tomato cool on a counter.

    Sauté onion and carrot

    • Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick skillet and over medium heat. Add carrot and onion and cook stirring occasionally until onion is translucent, 5-7 minutes. Turn off the heat and set aside.

    Sauté Butternut Squash

    • Melt butter in a large pot and over medium heat. Add butternut squash and sauté until slightly brown on sides, about 5 minutes. Add 1 cup of vegetable broth and simmer until squash is tender, about 20 minutes.

    Cook vegetables together

    • Add sautéed onion, carrot, 2 ½ cups of vegetable broth, cumin, paprika, Cayenne pepper, salt and pepper to taste. Cook for another 5 minutes.

    Cook bacon

    • At the same time, add bacon in a medium skillet. Cook over medium heat until fat is released and bacon is crispy, about 10 minutes. Using a slotted spoon transfer bacon to a paper towel lined plate.

    Add tomato and garlic to a soup

    • Peel roasted tomato, slice it in half, remove the seeds and roughly chop. Squeeze the garlic pulp out of its skin and add it along with tomato to the soup.

    Puree the soup

    • Using an immersion blender puree the soup until creamy and smooth. (Note 1)
      If it's too thick, add the remaining ½ cup of broth. Adjust salt and pepper if necessary.

    Serve

    • If you want to make this soup even more decadent, ladle it into the bowl and drizzle with a bit of heavy cream. Yum!
    • This soup goes great with my mom's homemade Savory Pumpkin Loaf.

    Notes

    1. If you have a stand blender like Vitamix, simply transfer the soup into a blender and process until pureed. Add the remaining ½ cup of broth is soup is too thick.

    Nutrition

    Calories: 474kcal | Carbohydrates: 50.1g | Protein: 14.3g | Fat: 26.8g | Saturated Fat: 12.1g | Cholesterol: 72mg | Sodium: 1064mg | Potassium: 1723mg | Fiber: 8.6g | Sugar: 11.5g | Calcium: 222mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    If you need good and reliable immersion blender, this one from Mueller Austria has 4.5+ rating and is sold more than 3000 times. Plus, it' super affordable and will make a great gift for you or your loved ones. See it on Amazon.

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

    More Vegetarian Soup Recipes

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      High Protein Tomato Soup
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      Slow Cooker Vegetable Soup With Farro
    • Crockpot wild rice and mushroom soup in a bowl on a wooden table.
      Crockpot Mushroom Wild Rice Soup
    • Polish dill soup (zupa koperkowa in a white bowl).
      Polish Dill Soup (Zupa Koperkowa)
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    Comments

    1. زيباترين تراريوم دنيا says

      August 16, 2019 at 4:47 pm

      hi Iryna

      thanks for this delicious recipe

      Reply
      • Iryna says

        August 17, 2019 at 3:21 pm

        You're welcome:)

        Reply
    5 from 1 vote (1 rating without comment)

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    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

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