Easy Butternut Squash Tomato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
4 -6 servings
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Calories
167 kcal
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Course
Soup
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Cuisine
Mediterranean
Easy Butternut Squash Tomato Soup
Description
Easy Butternut Squash Tomato Soup combines roasted butternut squash and garlic with canned tomatoes, onion, fresh ginger, and turmeric. The squash is roasted cut-side down with garlic cloves, developing sweet caramelized flavors. After roasting, the veggies are simmered in vegetable or chicken broth then blended until smooth, creating a creamy, comforting soup with mild warmth and a harmonious fresh spice note. The turmeric lends subtle earthiness and color without overpowering.
The soup has a balanced texture—rich from the puree of roasted squash and tomatoes, yet lightened by broth. The ginger adds brightness and a gentle bite that lifts the flavors. The recipe suggests optional garnishes such as Parmesan cheese, garlic toasts, and fresh parsley to add savory, crunchy, and herbal accents.
This soup works well as a starter or light meal during cooler months. Roasting the squash in an air fryer is an alternative method. The notes recommend keeping ginger fresh in the freezer and offer tips on roasting the squash whole. Parmesan toasts can be baked instead of broiled. Adjust salt and pepper to taste after blending.
Ingredients
- 1½ pounds butternut squash (a medium to large butternut squash) halved lengthwise & with the seeds scooped out (I like to buy two halves if available)
- 2 cloves garlic
- 2 tablespoons olive oil (or a different oil)
- 1 medium to large onion chopped (white, yellow or red)
- 1 tablespoon ginger grated or finely chopped, fresh
- 1 teaspoon Turmeric ground
- 1 teaspoon salt or to taste
- 14 ounces tomato 1 can) crushed or whole, canned
- 2 cups vegetable broth (stock) or chicken
- black pepper to taste
To serve (optional)
- bread to make small toasts to top the soup, small pieces of crusty bread|an extra clove|grated
- garlic
- Parmesan Cheese
- parsley to scatter over to serve, chopped fresh, or coriander or basil
Instructions
- Pre-heat the oven to 400F/200C.
- Brush a baking sheet with oil, then place the butternut squash cut-side down on the sheet. Place a clove of garlic under the hollow of each half. Roast for 45 minutes or until the squash is tender. Then leave it to cool for a short while before scooping out the flesh and putting it to one side along with the roasted garlic (squeezed out of the skin).
- Heat a drizzle of oil in a large skillet/saucepan or heavy-based pot. Pan-fry the chopped onion for a few minutes until it softens. Then add the ginger, turmeric and salt and stir for about a minute longer.
- Add the scooped-out squash, garlic, tomatoes and stock/broth to the pan and stir together. Bring to the boil, then turn the heat down slightly and simmer for about 20 minutes.
- Blend the soup either with a hand-held blender or in a food processor. If you like, thin out the soup with up to 1.5 more cups of broth/stock (or even water). Add black pepper and more salt to taste if you like.
- Meanwhile, prepare your parmesan toasts, if making. Rub half a clove of garlic over the bread, drizzle with oil, top with plenty of parmesan cheese. Then broil/grill for a few minutes or until bubbling and browned. Serve the soup with the toasts and chopped fresh herbs scattered on top (if you like).
Notes
- Ginger can be stored frozen; slice while frozen to easily peel and grate or chop.
- Butternut squash can be roasted whole, allowing 60 to 90 minutes until soft before halving and scooping.
- An air fryer can be used to roast squash at 400°F for about 35 minutes as an alternative to the oven.
- Parmesan toasts may be baked at 400°F for 10-12 minutes instead of broiling for a milder crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1201mg | 50% |
| Potassium | 812mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 18448IU | 369% |
| Vitamin C | 46mg | 51% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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