Savory Roasted Butternut Squash and Fire-Roasted Tomato Soup
Elevate your soup game with this delightful Roasted Butternut Squash and Tomato Soup, an innovative twist on the classic recipe. The natural sweetness of roasted butternut squash blends perfectly with the robust flavors of Muir Glen fire-roasted tomatoes, creating a savory and comforting dish that's perfect for chilly days. This soup is enriched with fresh vegetables, fragrant herbs, and a splash of heavy cream for a velvety finish, making it a satisfying choice for lunch or dinner. Enjoy it on its own or paired with crusty bread for a warm and hearty meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butternut squash
2 (cut in half and seeds removed)
olive oil
4 tablespoons (for sautéing)
onions
2 small (diced)
leeks
2 (sliced (white portion only))
carrots
2 (peeled and chopped)
celery
1 stalk (sliced)
garlic cloves
4 (minced)
fire-roasted tomatoes
1 (24 ounce) can (diced)
chicken stock
4 cups (or vegetable stock for a vegetarian option)
heavy cream
1/4 cup (for blending)
salt
to taste (for seasoning)
pepper
to taste (for seasoning)
heavy cream
1/2 cup (whipped with Pernod)
Pernod
2 teaspoons (for flavoring the whipped cream)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Carefully cut each butternut squash in half lengthwise and scoop out the seeds.
3
Place the squash halves cut-side down on a baking sheet and roast in the oven until the flesh is tender, about 40-50 minutes. The squash should yield easily when pressed gently with a finger.
4
Once roasted, remove the squash from the oven and let it cool slightly. Scoop the flesh out of the skin and set aside.
5
In a large pot, heat the olive oil over low heat. Add the diced onions, sliced leeks, chopped carrots, sliced celery, and minced garlic. Cook gently, stirring occasionally, until the vegetables are soft and aromatic, approximately 10 minutes.
6
Add the roasted butternut squash flesh and the can of fire-roasted tomatoes to the pot. Stir to combine and cook for an additional 10 minutes to allow the flavors to meld.
7
Pour in the chicken stock, and season with salt and pepper to taste. Bring the mixture to a simmer and cook for 20-25 minutes, allowing the flavors to develop.
8
Remove the pot from the heat and carefully puree the soup in batches until it reaches a smooth consistency. Return the pureed soup to the pot.
9
Stir in the heavy cream, warming the soup just until it is heated through without boiling.
10
For a special touch, whisk together the additional 1/2 cup of whipped cream with the Pernod, seasoning it with salt and pepper. Serve the soup hot, garnished with a dollop of the flavored cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Savory Roasted Butternut Squash and Fire-Roasted Tomato Soup.
What are the primary ingredients in this soup?
The main ingredients include butternut squash, Muir Glen fire-roasted tomatoes, leeks, onions, carrots, celery, and heavy cream.
How do I prepare the butternut squash for roasting?
Cut each butternut squash in half lengthwise and scoop out the seeds before placing them cut-side down on a baking sheet.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long does the butternut squash need to roast?
It should roast for approximately 40-50 minutes until the flesh is tender.
How can I tell if the squash is finished roasting?
The squash should yield easily when pressed gently with a finger.
What do I do with the squash after it is roasted?
Let it cool slightly, then scoop the flesh out of the skin and set it aside.
Which vegetables are used to create the soup base?
The base is made from diced onions, sliced leeks (white portion only), chopped carrots, sliced celery, and minced garlic.
How long should the base vegetables be sautéed?
Sauté the vegetables over low heat for approximately 10 minutes until they are soft and aromatic.
What brand of fire-roasted tomatoes is recommended?
The recipe suggests using Muir Glen fire-roasted tomatoes.
When do I add the tomatoes and squash to the pot?
Add them after the base vegetables have softened, and cook for an additional 10 minutes.
What liquid is used for the soup base?
You can use 4 cups of chicken stock or vegetable stock for a vegetarian option.
How long should the mixture simmer after adding the stock?
The soup should simmer for 20-25 minutes to allow the flavors to develop.
How do I achieve a smooth consistency for the soup?
Remove the pot from the heat and pureé the soup in batches until smooth.
When should the heavy cream be added?
Stir in 1/4 cup of heavy cream after the soup has been pureéd.
Should the soup be boiled after adding the cream?
No, warm the soup just until it is heated through without boiling.
What is the special garnish for this soup?
The soup is garnished with a dollop of whipped cream flavored with Pernod, salt, and pepper.
How much Pernod is required for the garnish?
The garnish requires 2 teaspoons of Pernod whisked into 1/2 cup of whipped cream.
Is this recipe suitable for a gluten-free diet?
Yes, the recipe is tagged as gluten-free.
Can I make this soup vegetarian?
Yes, simply use vegetable stock instead of chicken stock.
What type of oil is used for sautéing the vegetables?
The recipe calls for 4 tablespoons of olive oil.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves.
What part of the leek should be used?
Only the white portion of the leeks should be sliced and used.
How is the texture of the soup described?
The soup is described as having a velvety and smooth finish.
What can I serve with this soup?
It is recommended to enjoy it on its own or paired with crusty bread.
How many butternut squashes are required?
The recipe uses 2 butternut squashes.
Is this soup a good choice for cold weather?
Yes, it is described as a comforting and hearty dish perfect for chilly days.
What size can of tomatoes is used?
One 24-ounce can of fire-roasted tomatoes is used.
How much salt and pepper should be used?
Salt and pepper should be added to taste for seasoning.
What are the tags associated with this recipe?
Tags include soup, butternut squash, tomato, vegetable, comfort food, roasted, gluten-free, hearty, creamy, and pernod.