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.
- 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
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 1/2 cups of vegetable broth, cumin, paprika, Cayenne pepper, salt and pepper to taste. Cook for another 5 minutes.
Add tomato and garlic to a 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 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.
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