Easy Butternut Squash Tomato Soup
A cheery roasted butternut squash and tomato soup with a hint of warming garlic, ginger and turmeric. It's so easy to make since you don't have to peel or chop the butternut squash - just scoop out the flesh with a spoon. If you like, top with some crunchy, tangy parmesan toasts to elevate it to over-the-top delicious!
Servings: 4 -6 servings
Ingredients
- 1½ pounds butternut squash (a medium to large butternut squash) halved lengthwise & with the seeds scooped out (I like to buy two halves if available)
- 2 cloves garlic
- 2 tablespoons olive oil (or a different oil)
- 1 medium to large onion chopped (white, yellow or red)
- 1 tablespoon fresh ginger grated or finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon salt or to taste
- 14 ounces canned tomatoes (1 can) crushed or whole
- 2 cups vegetable broth (stock) or chicken
- black pepper to taste
To serve (optional)
- small pieces of crusty bread, an extra garlic clove and grated parmesan cheese to make small toasts to top the soup
- chopped fresh parsley, coriander or basil to scatter over to serve
Instructions
- Pre-heat the oven to 400F/200C.
- Brush a baking sheet with oil, then place the butternut squash cut-side down on the sheet. Place a clove of garlic under the hollow of each half. Roast for 45 minutes or until the squash is tender. Then leave it to cool for a short while before scooping out the flesh and putting it to one side along with the roasted garlic (squeezed out of the skin).1½ pounds butternut squash, 2 cloves garlic, 2 tablespoons olive oil
- Heat a drizzle of oil in a large skillet/saucepan or heavy-based pot. Pan-fry the chopped onion for a few minutes until it softens. Then add the ginger, turmeric and salt and stir for about a minute longer.1 medium to large onion, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon salt
- Add the scooped-out squash, garlic, tomatoes and stock/broth to the pan and stir together. Bring to the boil, then turn the heat down slightly and simmer for about 20 minutes.14 ounces canned tomatoes, 2 cups vegetable broth
- Blend the soup either with a hand-held blender or in a food processor. If you like, thin out the soup with up to 1.5 more cups of broth/stock (or even water). Add black pepper and more salt to taste if you like.black pepper
- Meanwhile, prepare your parmesan toasts, if making. Rub half a clove of garlic over the bread, drizzle with oil, top with plenty of parmesan cheese. Then broil/grill for a few minutes or until bubbling and browned. Serve the soup with the toasts and chopped fresh herbs scattered on top (if you like).small pieces of crusty bread, an extra garlic clove and grated parmesan cheese, chopped fresh parsley, coriander or basil
Notes
Ginger: Keep chopped ginger in the freezer to keep it fresh. It's so easy to simply slice the skin off while it's still frozen, then either grate it or chop finely to use.
If you have an air fryer: You can also roast the squash in an air fryer at 400F/200C for 35 minutes.
If you have a whole butternut squash rather than two halves, another solution is to roast it whole in the oven. When the outside is charred and it’s soft to the touch (60 to 90 minutes), let it cool for a while, then slice it open and scoop out the flesh.
Parmesan toasts to serve: Instead of broiling/grilling, you can bake for 10-12 minutes at 400F/200C. Click to find out more about these amazing cheesy toasts.
Adapted in 2014 from a recipe by Sara Dickerman featured in Bon appetit magazine.Nutrition
Calories: 167kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1201mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18448IU | Vitamin C: 46mg | Calcium: 117mg | Iron: 2mg
