Cozy & Chunky: Butternut Squash and Tomato Soup Recipe
There’s something inherently comforting about a bowl of warm soup, especially when the days grow shorter and the air turns crisp. This chunky butternut squash and tomato soup is the perfect embodiment of autumnal flavors, combining the sweetness of roasted butternut squash with the tanginess of ripe tomatoes. The chunky texture adds another layer of satisfaction, making it a hearty and fulfilling meal. Unlike smooth, pureed soups, this recipe celebrates the natural textures of the vegetables, providing a delightful eating experience. It’s also incredibly versatile, easily adaptable to your personal preferences and dietary needs.
This recipe is a crowd-pleaser, suitable for both weeknight dinners and weekend gatherings. It’s relatively simple to prepare, requiring mostly pantry staples and readily available ingredients. Roasting the butternut squash beforehand intensifies its natural sweetness, while a touch of cream adds richness and depth. However, the cream is entirely optional, making it a great vegan-friendly option with a few simple substitutions. Let’s dive into the details and create this delightful soup together!
Why You’ll Love This Chunky Butternut Squash and Tomato Soup
Before we get into the nitty-gritty, let’s talk about why this particular butternut squash and tomato soup is so special:
* **Flavor Explosion:** The combination of sweet butternut squash, tangy tomatoes, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.
* **Hearty and Filling:** The chunky texture makes this soup a satisfying meal in itself, unlike lighter, broth-based soups.
* **Versatile and Adaptable:** Easily customizable to your preferences. Add different vegetables, spices, or toppings to create your own signature version.
* **Perfect for Fall and Winter:** Warm and comforting, ideal for chilly evenings.
* **Relatively Easy to Make:** Requires mostly hands-off roasting time, making it a convenient option for busy weeknights.
* **Vegan-Friendly Option:** Easily made vegan by omitting the cream or substituting with coconut cream or plant-based alternatives.
* **Freezer-Friendly:** Make a big batch and freeze it for later enjoyment.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious chunky butternut squash and tomato soup:
* **Butternut Squash:** 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed into 1-inch pieces.
* **Tomatoes:** 2 pounds ripe tomatoes, cored and roughly chopped (canned diced tomatoes can be used as a substitute – about 28 ounces).
* **Onion:** 1 large yellow onion, chopped.
* **Garlic:** 4-6 cloves garlic, minced.
* **Vegetable Broth:** 6-8 cups vegetable broth (chicken broth can be used if not vegan).
* **Olive Oil:** 2-3 tablespoons olive oil.
* **Dried Herbs:** 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary.
* **Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (optional, for a little heat).
* **Salt and Pepper:** To taste.
* **Heavy Cream:** 1/4 cup heavy cream (optional, can be substituted with coconut cream or plant-based cream).
* **Fresh Basil:** Fresh basil leaves, chopped, for garnish (optional).
* **Toasted Croutons:** For serving (optional).
* **Parmesan Cheese:** Grated Parmesan cheese, for serving (optional).
Ingredient Notes and Substitutions
* **Butternut Squash:** Look for a butternut squash that feels heavy for its size and has a deep beige color. You can also use pre-cut butternut squash to save time, but roasting a whole squash tends to yield a sweeter flavor.
* **Tomatoes:** Ripe, juicy tomatoes are best for this soup. If using canned tomatoes, opt for diced tomatoes in juice rather than tomato sauce. Fire-roasted diced tomatoes will add a smoky depth of flavor.
* **Vegetable Broth:** Use a high-quality vegetable broth for the best flavor. Homemade vegetable broth is even better, if you have the time to make it.
* **Herbs:** Feel free to experiment with different herbs, such as sage, marjoram, or parsley.
* **Red Pepper Flakes:** Adjust the amount of red pepper flakes to your liking, or omit them entirely if you prefer a milder soup.
* **Cream:** For a richer flavor, use heavy cream. For a lighter option, use half-and-half or milk. To make the soup vegan, use coconut cream, cashew cream, or another plant-based cream alternative.
Equipment You’ll Need
* **Large Baking Sheet:** For roasting the butternut squash.
* **Large Soup Pot or Dutch Oven:** For cooking the soup.
* **Large Bowl:** For tossing the butternut squash with olive oil and seasonings.
* **Wooden Spoon or Spatula:** For stirring the soup.
* **Knife and Cutting Board:** For chopping vegetables.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Immersion Blender (Optional):** If you want a slightly smoother soup, you can use an immersion blender to partially blend it.
Step-by-Step Instructions
Now, let’s get cooking! Follow these step-by-step instructions to make your own delicious chunky butternut squash and tomato soup:
**Step 1: Roast the Butternut Squash**
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Make sure the squash is evenly coated.
3. Spread the butternut squash in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the squash instead of roasting it. If necessary, use two baking sheets.
4. Roast for 25-30 minutes, or until the butternut squash is tender and slightly caramelized, flipping halfway through. The edges should be nicely browned.
**Step 2: Sauté the Aromatics**
1. While the butternut squash is roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent, stirring occasionally. Don’t let the onion brown too much.
3. Add the minced garlic and cook for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as this will make it bitter.
**Step 3: Add Tomatoes, Herbs, and Broth**
1. Add the chopped tomatoes (or canned diced tomatoes), dried thyme, dried oregano, dried rosemary, and red pepper flakes (if using) to the pot.
2. Stir well to combine all the ingredients.
3. Cook for 5-7 minutes, allowing the tomatoes to soften slightly and release their juices. This will help to develop the flavor of the soup.
4. Pour in the vegetable broth. Start with 6 cups and add more as needed to reach your desired consistency. Remember that the butternut squash will also add thickness to the soup.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together.
**Step 4: Add the Roasted Butternut Squash**
1. Once the butternut squash is roasted, add it to the soup pot.
2. Stir well to combine. At this point, you can leave the soup chunky, or you can partially blend it for a slightly smoother texture. If using an immersion blender, carefully blend a portion of the soup until it reaches your desired consistency. Be careful not to over-blend, as you want to retain some of the chunky texture. Alternatively, you can transfer a few cups of the soup to a regular blender and blend until smooth, then return it to the pot. If using a regular blender, be sure to vent the lid to prevent pressure from building up.
**Step 5: Finish and Serve**
1. Stir in the heavy cream (if using). This will add richness and creaminess to the soup.
2. Season with salt and pepper to taste. Be sure to taste the soup before adding any additional salt, as the vegetable broth may already be salty.
3. Heat through for a few minutes, but do not boil.
4. Ladle the soup into bowls and garnish with fresh basil leaves, toasted croutons, and grated Parmesan cheese (if desired). Serve immediately and enjoy!
Tips for Making the Best Chunky Butternut Squash and Tomato Soup
* **Roast the butternut squash thoroughly:** Roasting the butternut squash until it’s tender and slightly caramelized is crucial for developing its sweet flavor. Don’t be afraid to let it brown a little.
* **Don’t overcrowd the baking sheet:** Make sure the butternut squash is spread in a single layer on the baking sheet to ensure even roasting. If necessary, use two baking sheets.
* **Use high-quality ingredients:** The quality of your ingredients will directly impact the flavor of the soup. Use ripe, juicy tomatoes and a high-quality vegetable broth.
* **Season generously:** Don’t be afraid to season the soup generously with salt and pepper. Taste as you go and adjust the seasoning to your liking.
* **Adjust the consistency:** If you prefer a smoother soup, you can partially blend it with an immersion blender or transfer a portion to a regular blender. Be careful not to over-blend, as you want to retain some of the chunky texture.
* **Make it your own:** Feel free to experiment with different vegetables, spices, and toppings to create your own signature version of this soup.
* **Add a touch of sweetness:** If your tomatoes are particularly acidic, you can add a teaspoon of sugar or honey to balance the flavors.
* **Spice it up:** For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
* **Add a protein:** To make this soup a more substantial meal, add cooked chickpeas, white beans, or shredded chicken.
* **Make ahead of time:** This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and deepen over time.
Serving Suggestions
This chunky butternut squash and tomato soup is delicious on its own, but it can also be served with a variety of accompaniments.
* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Grilled Cheese Sandwich:** Pair with a grilled cheese sandwich for a classic comfort food combination.
* **Side Salad:** Serve with a side salad for a light and healthy meal.
* **Toasted Croutons:** Top with toasted croutons for added texture and flavor.
* **Grated Parmesan Cheese:** Sprinkle with grated Parmesan cheese for a salty and savory touch.
* **Fresh Herbs:** Garnish with fresh herbs, such as basil, parsley, or cilantro, for added freshness.
* **Drizzle of Olive Oil:** Drizzle with a high-quality olive oil for added richness and flavor.
* **Dollop of Yogurt or Sour Cream:** Add a dollop of yogurt or sour cream for a tangy and creamy topping.
Storage Instructions
* **Refrigerating:** Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** Allow the soup to cool completely before transferring it to a freezer-safe container. Leave some space at the top of the container to allow for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations and Additions
The beauty of this recipe lies in its versatility. Here are some ideas to inspire you to create your own unique version:
* **Add Other Vegetables:** Incorporate other vegetables like carrots, celery, bell peppers, or zucchini for added nutrients and flavor.
* **Spice It Up:** For a spicy kick, add a pinch of cayenne pepper, smoked paprika, or a chopped jalapeno.
* **Make It Creamier:** Stir in a dollop of sour cream, Greek yogurt, or mascarpone cheese for extra creaminess.
* **Add Protein:** Add cooked chicken, sausage, chickpeas, or lentils for a heartier meal.
* **Use Different Herbs:** Experiment with different herbs like sage, rosemary, or thyme to change the flavor profile.
* **Make It Vegan:** Substitute the heavy cream with coconut milk or cashew cream for a vegan version.
* **Add a Smoky Flavor:** Use smoked paprika or add a few drops of liquid smoke for a smoky flavor.
* **Top with Pesto:** A dollop of pesto adds a burst of fresh flavor.
* **Add a Citrusy Twist:** A squeeze of lemon or lime juice brightens up the flavors.
Nutritional Information (Approximate)
(Note: Nutritional information will vary depending on specific ingredients and portion sizes.)
* Calories: Approximately 250-350 per serving
* Fat: 10-15 grams
* Protein: 5-7 grams
* Carbohydrates: 30-40 grams
* Fiber: 5-7 grams
Conclusion
This chunky butternut squash and tomato soup is a delightful and comforting dish that is perfect for any occasion. With its sweet and tangy flavors, hearty texture, and endless customization options, it’s sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to enjoy a bowl of warm and delicious soup! Enjoy!