Hey friends!
Looking for a cozy dish to warm you up? You’re in for a treat!
Today, I’m sharing my go-to recipe for butternut squash tomato soup.
It’s creamy, comforting, and bursting with flavor.
Perfect for those chilly nights or when you just need a little pick-me-up.
Grab your spoon, and let’s dive into this deliciousness!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin or sweet potato for a similar creamy texture and slightly sweet flavor. Use the same amount and adjust cooking time if needed, as sweet potatoes may cook faster.
For a dairy-free option, substitute the butter with coconut oil or additional olive oil. Use the same amount and expect a slightly different flavor profile.
Sherry can be replaced with white wine vinegar or apple cider vinegar for a similar acidic component. Use half the amount of vinegar and dilute with water or additional broth to maintain the liquid balance. If alcohol isn’t a concern, white wine can be used as a direct substitute.
For those avoiding gluten, ensure the vegetable broth is gluten-free or make your own. When serving, replace croutons with roasted pumpkin seeds or crispy chickpeas for a crunchy topping.
Preparation Time | 15-20 minutes |
Cooking Time | 60-75 minutes |
Total Time | 75-95 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- Three 31-ounce jars organic vegetable broth
- 2 cups roughly chopped spanish onions (from one large onion)
- 4 cups peeled and roughly chopped carrots (around four medium carrots)
- 1 cup roughly chopped celery (approximately 2 stalks)
- 4 whole medium garlic cloves, peeled
- 2 pounds butternut squash, peeled, seeded, and cut into large pieces (from one large squash)
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter, melted
- 1 ½ teaspoons coarse salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground coriander
- 2 tablespoons tomato puree
- 1 cup sherry
- 42 ounces crushed tomatoes (one 28-ounce and one 14-ounce can)
- 2 tablespoons balsamic vinegar
- ½ cup lightly packed fresh cilantro
- ½ cup lightly packed fresh basil
- Croutons for serving
Step 1: Reduce the Stock
Place your stock in a six-quart pot and bring it to a boil.
Allow it to reduce until it measures roughly 2 quarts in volume.
This will concentrate the flavors, forming a rich base for your dish.
Step 2: Prepare and Roast Vegetables
Preheat your oven to 450 degrees F.
In a roasting pan, combine your onions, carrots, celery, garlic, butternut, oil, butter, salt, pepper, coriander, and tomato paste.
Toss all the ingredients together to ensure everything is evenly coated.
Once mixed, place the roasting pan in the oven and roast for 25 minutes.
After 25 minutes, toss the ingredients again and return to the oven for an additional 25 minutes.
Step 3: Combine with Reduced Stock
Once the vegetables are roasted, pour the entire contents of the roasting pan into the pot with your reduced stock.
This will intensify the soup’s flavor profile.
Step 4: Deglaze the Roasting Pan
Set the empty roasting pan on the stovetop and turn on the burners.
Add sherry to the pan to deglaze it, letting the sherry evaporate by half.
While doing this, scrape up all the browned bits from the bottom of the pan.
Pour this flavorful liquid into the pot with the vegetables and stock, using a rubber spatula to ensure you capture every last bit.
Step 5: Simmer the Soup
Add tomatoes to the pot and bring the mixture to a boil.
Lower the heat to a simmer and cook for an additional 10-20 minutes.
This allows the vegetables to become tender, and the flavors to meld beautifully.
Step 6: Blend and Adjust
Remove the pot from the heat and add vinegar, cilantro, and basil.
Using an immersion blender, puree the soup until smooth.
Taste and adjust the seasoning as needed, and feel free to add more cilantro and basil for a brighter, fresher flavor.
Blend again if additional herbs are added.
Step 7: Serve and Enjoy
Serve the blended soup hot, accompanied by croutons for added texture and flavor.
Enjoy the robust and comforting taste of your homemade soup!