As the leaves start to change color and the air becomes crisp, there's nothing quite like a warm bowl of soup to embrace the flavors of autumn. This cozy butternut and tomato soup recipe is the perfect way to celebrate the season and enjoy the comforting combination of sweet butternut squash and tangy tomatoes. I've made this soup countless times, and each time it brings back memories of chilly evenings and the aroma of spices filling my kitchen.
When I first discovered this recipe, I was drawn to the vibrant orange color of the butternut squash and the rich, velvety texture of the soup. The combination of roasted butternut squash, tomatoes, and aromatic herbs creates a symphony of flavors that is both comforting and satisfying. It's a recipe that has become a staple in my autumn cooking repertoire, and I'm excited to share it with you.
Jump to:
Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Tomatoes — 4 medium-sized, diced
- Onion — 1 large, chopped
- Garlic — 4 cloves, minced
- Vegetable broth — 4 cups
- Heavy cream — 1 cup
- Olive oil — 2 tablespoons
- Maple syrup — 2 tablespoons
- Ground cinnamon — 1 teaspoon
- Ground nutmeg — ½ teaspoon
- Salt — 1 teaspoon, or to taste
- Black pepper — ½ teaspoon, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt, pepper, and a sprinkle of cinnamon. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it becomes tender and slightly caramelized. Set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
- Pour in the vegetable broth and add the roasted butternut squash. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the soup to the pot and stir in the heavy cream, maple syrup, ground nutmeg, salt, and black pepper. Adjust the seasonings to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together. If the soup is too thick, you can add more vegetable broth or water to achieve your desired consistency.
- Serve the butternut and tomato soup hot, garnished with a drizzle of cream, a sprinkle of cinnamon, and a few fresh basil leaves. Enjoy the cozy flavors of autumn!
Dietary Restrictions
- Gluten-free — This butternut and tomato soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegan/Vegetarian — To make this soup vegan or vegetarian, simply omit the heavy cream and use a plant-based alternative, such as coconut cream or cashew cream, to achieve a creamy texture.
- Dairy-free — If you prefer a dairy-free version, substitute the heavy cream with a non-dairy alternative, such as coconut cream or almond milk. Ensure that the alternative is unsweetened to maintain the savory flavor profile of the soup.
Substitutions
- Butternut squash — If butternut squash is not available, you can substitute it with other winter squash varieties, such as acorn squash or kabocha squash. The flavor and texture may vary slightly, but the soup will still be delicious.
- Tomatoes — While fresh tomatoes are ideal for this recipe, you can use canned diced tomatoes as a substitute. Opt for high-quality canned tomatoes without any added seasonings or preservatives.
- Vegetable broth — If you don't have vegetable broth on hand, you can use chicken broth or water as a substitute. Keep in mind that using chicken broth will alter the flavor profile of the soup.
- Maple syrup — If you prefer a different sweetener, such as honey or agave syrup, you can use those as substitutes for maple syrup. Adjust the amount according to your desired level of sweetness.
Variations
- Spiced butternut and tomato soup — For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the soup. The heat will complement the sweetness of the butternut squash and add an extra kick to the flavors.
- Curried butternut and tomato soup — To give the soup an Indian-inspired twist, add a tablespoon of curry powder or a blend of your favorite curry spices. The warm, aromatic flavors will pair beautifully with the sweetness of the butternut squash.
- Roasted butternut and tomato soup — For a deeper, smokier flavor, roast the tomatoes along with the butternut squash. This extra step will intensify the flavors and add complexity to the soup.
Equipment
- Large baking sheet
- Large pot
- Immersion blender or regular blender
- Knife and cutting board
- Measuring cups and spoons
Storage and Reheating
- This butternut and tomato soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a pot and gently warm it over medium heat until heated through. Stir occasionally to prevent scorching.
Pro Tips
- Roasting the butternut squash — Don't be tempted to overcrowd the baking sheet when roasting the butternut squash. Give the cubes enough space to caramelize and develop a rich, sweet flavor.
- Adjusting the seasonings — Taste the soup before adding the final seasonings and adjust according to your preference. If you prefer a stronger cinnamon flavor, add a pinch more. If you enjoy a touch of sweetness, drizzle in a bit more maple syrup.
- Garnishing with fresh herbs — Sprinkle some fresh basil leaves or parsley on top of the soup just before serving. The vibrant green color and herbaceous aroma will add a pop of freshness to each bowl.
Cozy Autumun Butternut and Tomato Soup Recipe for Thanksgiving
Warm up your Thanksgiving with this cozy autumn butternut and tomato soup recipe, combining the flavors of butternut squash and spices. Make sure to check it out.
Equipment
- Large baking sheet
- Large pot
- Immersion blender or regular blender
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 4 medium-sized Tomatoes diced
- 1 large Onion chopped
- 4 cloves Garlic minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt, pepper, and a sprinkle of cinnamon. Toss to coat evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it becomes tender and slightly caramelized. Set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
- Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
- Pour in the vegetable broth and add the roasted butternut squash. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids, as they can splatter. If using a regular blender, blend in batches and vent the lid to release steam.
- Return the soup to the pot and stir in the heavy cream, maple syrup, ground nutmeg, salt, and black pepper. Adjust the seasonings to taste.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together. If the soup is too thick, you can add more vegetable broth or water to achieve your desired consistency.
- Serve the butternut and tomato soup hot, garnished with a drizzle of cream, a sprinkle of cinnamon, and a few fresh basil leaves. Enjoy the cozy flavors of autumn!
Notes
- Roasting the butternut squash — Don't be tempted to overcrowd the baking sheet when roasting the butternut squash. Give the cubes enough space to caramelize and develop a rich, sweet flavor.
- Adjusting the seasonings — Taste the soup before adding the final seasonings and adjust according to your preference. If you prefer a stronger cinnamon flavor, add a pinch more. If you enjoy a touch of sweetness, drizzle in a bit more maple syrup.
- Garnishing with fresh herbs — Sprinkle some fresh basil leaves or parsley on top of the soup just before serving. The vibrant green color and herbaceous aroma will add a pop of freshness to each bowl.
Nutrition
Nutrition Facts
Cozy Autumun Butternut and Tomato Soup Recipe for Thanksgiving
Amount per Serving
Calories
376
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
67
mg
22
%
Sodium
1617
mg
70
%
Potassium
1105
mg
32
%
Carbohydrates
43
g
14
%
Fiber
6
g
25
%
Sugar
19
g
21
%
Protein
5
g
10
%
Vitamin A
22351
IU
447
%
Vitamin C
60
mg
73
%
Calcium
176
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Comments
No Comments