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 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.
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:
- Roasted tomato, – which added a very mild acidity to a soup and helped to cut through the sweetness of Butternut Squash.
- Roasted garlic, – which contributed to a deep rich flavor of the soup.
- 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.
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
- 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
Butternut Squash And Tomato Soup
- 1 medium (about 3 pounds) Butternut Squash peeled and cubed
- 1 medium onion
- 1 medium carrot
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large tomato
- 1 bulb garlic
- 4 slices bacon cut into 1/2 inch pieces
- 4 cups vegetable broth
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- 1/8 tsp Cayenne pepper
- salt, pepper to taste
- 4 tbsp heavy cream or half and half optional
Roast tomato and garlic
- Preheat the oven to 420 F. Wrap tomato in foil. Slice 1/4 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 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 1/2 cups of vegetable broth, cumin, paprika, Cayenne pepper, salt and pepper to taste. Cook for another 5 minutes.
- 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 1/2 cup of broth. Adjust salt and pepper if necessary.
- 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.
- If you have a stand blender like Vitamix, simply transfer the soup into a blender and process until pureed. Add the remaining 1/2 cup of broth is soup is too thick.