5 from 15 votes
Easy Butternut Squash Tomato Soup
This soup blends roasted butternut squash, tomato, garlic, onion, ginger, and turmeric into a smooth, warmly spiced mixture. Roasting the squash and garlic enhances their natural sweetness, complementing the acidity of the tomato. The soup’s velvety texture and balanced flavors make it a comforting choice when you want a nourishing meal with a touch of brightness from ginger and turmeric. Optional garnishes like Parmesan toasts and fresh herbs add extra texture and freshness.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
4
-6 servings
Calories:
167 kcal
Course:
Soup
Cuisine:
Mediterranean
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)
- garlic
- Parmesan Cheese
- bread to make small toasts to top the soup, small pieces of crusty bread|an extra clove|grated
- 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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 167
% 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.