Tired of the same old dinner routine? Craving a healthy, flavorful, and surprisingly easy meal? Then look no further! This creamy tomato butternut squash soup is the perfect answer. It's a vibrant, autumnal delight that's packed with nutrients and ready in under an hour. Perfect for a cozy weeknight dinner or a sophisticated get-together, this recipe is sure to become a new favorite in your homemade cooking repertoire. Let's dive in!
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- A swirl of cream or coconut milk for garnish (optional)
Instructions:
Step 1: Roasting the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. This step adds incredible depth of flavor to your soup!
Step 2: Sautéing Aromatics
While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don't let the garlic brown.
Step 3: Simmering the Soup
Add the roasted butternut squash, crushed tomatoes, vegetable broth, oregano, basil, and red pepper flakes (if using) to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld beautifully.
Step 4: Blending the Soup
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
Step 5: Seasoning and Serving
Return the blended soup to the pot and season with salt and pepper to taste. Heat through gently. Ladle into bowls and garnish with fresh basil leaves and a swirl of cream or coconut milk, if desired.
Tips for the Best Tomato Butternut Squash Soup:
- For a sweeter soup: Add a tablespoon of maple syrup or honey during the simmering stage.
- For a richer texture: Add a dollop of Greek yogurt or sour cream instead of cream.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Tomato Butternut Squash Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Curried Tomato Butternut Squash Soup: Stir in 1 teaspoon of curry powder along with the other spices.
- Roasted Tomato Butternut Squash Soup: Roast the tomatoes alongside the butternut squash for a deeper, smoky flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 250-300 Fat: 10-15g Protein: 5-7g Carbohydrates: 30-40g Fiber: 5-7g
This easy recipe delivers a delicious and healthy meal, perfect for those busy weeknights when you still want a quick dinner idea that doesn't compromise on flavor. Enjoy this delightful bowl of homemade goodness!