Easy Butternut Squash Tomato Soup

Top down view of creamy butternut squash tomato soup with croutons in grey bowl with spoon on right.

This butternut squash tomato soup owes its rich, creamy texture and delicious flavour to a combination of sweet, nutty butternut squash and tangy tomato passata. Easy to make using a handful of ingredients, and nutritious!

Course Lunch

Cuisine vegan, vegetarian

Prep Time 10

Cook Time 47

Total Time 57

Servings servings

Calories 142kcal

Author Monika Dabrowski

Equipment

Large pot with lid
Stick blender

Ingredients

1⅓ pounds butternut squash approx. ½ med. squash
1½ cups passata
2 tablespoons tomato puree
1 red onion finely chopped
1 celery rib finely chopped
2 garlic cloves finely chopped
3 cups stock vegetable/chicken, hot
1 teaspoon paprika
½ teaspoon Italian herbs
1 tablespoon olive oil and butter each
Salt and pepper to taste plus red pepper flakes for serving

US Customary - Metric

Instructions

Prepare butternut squash: Peel and cube the butternut squash. Remove the seeds if present. Set aside.
Cook vegetables: In a large pot heat the oil then add the onion, garlic and celery, stir and cook over a gentle heat for 3 minutes stirring often.
Add squash: Add the butternut squash, paprika and herbs, and continue cooking for 4 more minutes stirring often.
Add tomatoes: Add the passata, tomato puree, and stock, stir, cover and bring to the boil. Lower the heat and simmer for about 40 minutes or until the butternut squash is fully cooked.
Puree soup: Remove from the heat and puree the soup until smooth and creamy. Add the butter, adjust the seasoning as needed and enjoy!

Notes

- You can prepare the butternut squash in advance, cover (or store in a ziploc bag) and refrigerate it overnight.
- See Post for Serving Suggestions.
- Refrigerate leftover tomato and butternut squash soup for up to 4 days. You may want to add a little water to loosen the consistency when reheating this soup.
- Freeze for up to 3 months.

Nutrition