Creamy Butternut Squash and Tomato Soup
Warm up your soul with this Creamy Butternut Squash and Tomato Soup, a silky blend of roasted vegetables and aromatic spices that's both comforting and nutritious. Packed with the natural sweetness of roasted butternut squash, juicy ripe tomatoes, caramelized onions, and garlic, this soup is elevated with a dash of smoked paprika, cumin, and fresh thyme for a deeply rich and savory flavor profile. Full-fat coconut milk lends a luscious creaminess, making it completely dairy-free and vegan-friendly. Perfect for cozy evenings or meal prep, this easy-to-make soup takes just an hour from start to finish and pairs beautifully with crusty bread or a crisp side salad. Whether you're planning a light lunch or a hearty dinner, this flavorful recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 4 medium ripe tomatoes
- 1 large yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon red chili flakes
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Carefully peel and cube the butternut squash into 1-inch pieces. Slice the tomatoes into halves and the onion into quarters. Leave the garlic cloves unpeeled.
Place the squash, tomatoes, onion, and garlic onto a large baking sheet. Drizzle with olive oil and toss to coat evenly. Spread them out in a single layer.
Roast the vegetables in the preheated oven for 30-35 minutes, or until the butternut squash is fork-tender and the vegetables are lightly caramelized.
Remove the garlic cloves from their skins and transfer all the roasted vegetables to a large pot.
Add the vegetable broth, cumin, smoked paprika, salt, black pepper, thyme leaves, and red chili flakes to the pot. Stir everything together.
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and blend until smooth before returning it to the pot.
Stir in the coconut milk and heat gently for another 5 minutes. Adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 41.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
