I’m back in the new year with a new recipe! If you’re following along on Instagram, you know that we welcomed our fourth baby in September. Aurora Marie joined her two big brothers and one big sister and we are all smitten with her. I always wanted two boys and two girls and I feel very blessed that she’s joined our family. We are still in the midst of virtual learning and I gave myself a bit of a “maternity leave” from blogging until the new year. Life feels slightly less chaotic now that we are in a bit of a routine, which is why I was able to whip up this creamy and delicious butternut squash and tomato soup!
Grilled cheese and tomato soup is one of our favorite easy weeknight dinners, and this version is our new favorite. The added butternut squash makes the soup extra creamy with a hint of sweetness; butternut squash and tomato are the perfect flavor combination. This recipe uses heavy cream, but if you are vegan or simply looking to make this already healthy soup healthier, full-fat coconut milk will also work as a substitution. This creamy butternut squash and tomato soup is also great to make ahead for lunches and packs well in a thermos. A quick spin in a blender makes this soup extra smooth and perfect for drinking from a thermos when you don’t have time to sit and enjoy it with a bowl and spoon.
With this butternut squash and tomato combination, you’ll never go back to regular tomato soup again!
- 2 tbsp. olive oil
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 2 x 28 oz. cans whole peeled tomatoes
- 3-4 cups cubed butternut squash
- 2 cups vegetable broth
- ½ tsp. ground dried thyme
- 2 tsp. oregano
- 1 tsp. salt + more to taste
- ¼ tsp. freshly ground black pepper
- Pinch of red pepper flakes
- ¾ cup heavy cream or full-fat coconut milk
- Heat olive oil in a large pot. Add onion and garlic and cook until onions are translucent and begin to caramelize. Add tomatoes, butternut squash, and vegetable broth and bring to a simmer.
- Add thyme, oregano, salt, pepper, and red pepper flakes. Simmer for 15-20 minutes until the squash is tender.
- Use an immersion blender or transfer to a high-speed blender and blend until smooth. Transfer the pureed soup back to the pot and add cream (or coconut milk). Taste and add more seasoning if needed.
- Serve with grilled cheese or crusty bread. Enjoy!
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