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Tomato Butternut Soup

Tomato Butternut Soup recipe image
This vibrant Tomato Butternut Soup is the ultimate comfort food for chilly evenings. The natural sweetness of roasted butternut squash pairs beautifully with the bright acidity of canned diced tomatoes, creating a rich and balanced flavor profile. It&# 226;ÂÂs incredibly easy to make, requiring just a few pantry staples and some fresh squash. Whether youâÂÂre looking for a light lunch or a hearty side dish, this soup delivers warmth in every spoonful. ItâÂÂs vegan-friendly, packed with nutrients, and perfect for meal prepping. Serve it with crusty bread or a side salad for a satisfying, wholesome meal that the whole family will love.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 11.2
Dietary: Gluten-free, Vegetarian
Description
This vibrant Tomato Butternut Soup is the ultimate comfort food for chilly evenings. The natural sweetness of roasted butternut squash pairs beautifully with the bright acidity of canned diced tomatoes, creating a rich and balanced flavor profile. It&# 226;ÂÂs incredibly easy to make, requiring just a few pantry staples and some fresh squash. Whether youâÂÂre looking for a light lunch or a hearty side dish, this soup delivers warmth in every spoonful. ItâÂÂs vegan-friendly, packed with nutrients, and perfect for meal prepping. Serve it with crusty bread or a side salad for a satisfying, wholesome meal that the whole family will love.
Ingredients
  • 1 md Butternut squash
  • 2 c Soy broth (or vegetable broth)
  • 1 can Diced tomatoes (14.5 oz)
  • 1 can Diced tomatoes (14.5 oz)
  • 1 ts Salt, or to taste
  • 1 tb Fresh ginger, grated (optional)
  • 1/4 c Croutons (for garnish)
  • 2 tbsp Green onions, sliced (for garnish)
Directions
  1. 1
    Peel and dice the butternut squash into 1-inch cubes.
  2. 2
    Place the diced squash in a large saucepan and add the soy broth.
  3. 3
    Bring to a boil, then reduce heat and simmer until the squash is tender, about 15-20 minutes.
  4. 4
    Add one can of diced tomatoes to the pot.
  5. 5
    Use an immersion blender to puree the squash and tomatoes until smooth.
  6. 6
    Stir in the second can of diced tomatoes, keeping them chunky.
  7. 7
    Add salt and fresh ginger to taste.
  8. 8
    Heat through for 2-3 minutes without boiling.
  9. 9
    Ladle into bowls and garnish with croutons and sliced green onions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 11.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

Substitutions: Use vegetable broth instead of soy broth if preferred. Add a splash of coconut milk for extra creaminess.

Tips: For a smoother texture, puree both cans of tomatoes. For more flavor, roast the squash before adding to the pot.

Variations: Add a pinch of nutmeg or thyme for additional warmth.

Keywords: butternut squash, tomato soup, vegan soup, comfort food, winter soup, healthy dinner, easy soup recipe, plant-based, homemade soup, vegetable soup, ginger soup, meal prep, cozy dinner, soy broth, diced tomatoes, quick dinner, family friendly, warm soup, simple recipe, budget friendly
Read it online: https://www.chefs-mate.com/recipe/tomato-butternut-soup/