Silky Butternut Squash & Herb-Infused Tomato Soup
Indulge in this delightful Silky Butternut Squash & Herb-Infused Tomato Soup, a perfect remedy for chilly winter days. Combining the earthy sweetness of roasted butternut squash with the tanginess of sun-ripened tomatoes, this soup is enriched with fragrant herbs and cream for a luxuriously creamy texture. The addition of aromatic celery and onions uplifts the dish, making it not only satisfying but also a nourishing choice suitable for vegetarians. Ideal as a comforting starter or a light meal paired with crusty bread, this soup is sure to warm your heart and soul.
N/A
Servings
233
Calories
7
Ingredients
Ingredients
butter
50 (g)
onions
2 (large, roughly chopped)
celery ribs
2 (roughly chopped)
chopped tomatoes with herbs
2 ((400 g) cans)
butternut squash
500 (g, deseeded and diced)
fresh vegetable stock
300 (ml, hot)
whipping cream
142 (ml)
Instructions
1
In a large saucepan, melt the butter over medium heat. Add the chopped onions and celery, then sauté for about 5 minutes, stirring occasionally until they begin to soften and turn translucent.
2
Stir in the canned chopped tomatoes with herbs, diced butternut squash, and hot vegetable stock. Increase the heat until the mixture reaches a boil.
3
Once boiling, reduce the heat to low and let the soup simmer for 30 to 35 minutes or until the butternut squash is very tender.
4
Remove the pot from heat and allow the soup to cool slightly. Using a stick blender, puree the mixture in the pot until completely smooth, or transfer in batches to a food processor.
5
Return the smooth soup back to the pot, gently reheat it over low heat, and stir in the whipping cream, heating until just below boiling.
6
Season with salt and pepper to taste, and serve warm.
Nutrition Information
13.3g
Fat
23.3g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Butternut Squash & Herb-Infused Tomato Soup?
It is a creamy, comforting soup that blends the sweetness of roasted butternut squash with tangy herb-infused tomatoes.
Is this soup suitable for vegetarians?
Yes, this soup is a nourishing choice suitable for vegetarians as it uses vegetable stock and fresh produce.
How many calories are in one serving?
There are approximately 233 calories per serving of this soup.
What are the primary ingredients needed?
The main ingredients include butter, onions, celery, canned tomatoes with herbs, butternut squash, vegetable stock, and whipping cream.
How much fat does this recipe contain?
This soup contains 13.3g of fat per serving.
What is the carbohydrate content of this soup?
Each serving contains 23.3g of carbohydrates.
How much protein is in the soup?
The soup provides 3.3g of protein per serving.
How long should I simmer the soup?
The soup should be simmered for 30 to 35 minutes, or until the butternut squash is very tender.
Can I make this soup vegan?
Yes, you can make it vegan by substituting the butter with olive oil and the whipping cream with a plant-based alternative like coconut cream.
Is this recipe gluten-free?
The recipe is naturally gluten-free; however, always ensure your vegetable stock is certified gluten-free.
What equipment do I need to blend the soup?
You can use either a stick blender directly in the pot or transfer the soup in batches to a food processor.
Do I need to peel the butternut squash?
Yes, for the best texture, the butternut squash should be deseeded, peeled, and diced.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, though you may need to add extra herbs like basil or oregano to match the flavor of the herb-infused canned version.
What should I serve with this soup?
It is ideal as a light meal when paired with crusty bread or as a comforting starter.
How many onions are required for the base?
The recipe calls for 2 large onions, roughly chopped.
What is the purpose of adding celery?
Aromatic celery is used to uplift the dish and add a deeper layer of flavor to the base.
When should I add the whipping cream?
Stir in the whipping cream after the soup has been pureed and returned to the pot, heating it until just below boiling.
Can I freeze this soup?
Yes, you can freeze it. It is best to freeze the soup before adding the cream, then add the cream when reheating.
How long does it take to prepare the vegetables?
The onions and celery should be sautéed for about 5 minutes until they begin to soften.
What kind of vegetable stock should I use?
The recipe recommends 300ml of hot, fresh vegetable stock for the best flavor.
How many cans of tomatoes are needed?
You will need two 400g cans of chopped tomatoes with herbs.
Is the soup spicy?
No, it is a mild and savory soup, but you can add chili flakes if you prefer a bit of heat.
Can I store leftovers in the refrigerator?
Yes, leftovers can be stored in an airtight container in the fridge for 3 to 4 days.
What if my soup is too thick?
If the soup is too thick after blending, you can thin it out by adding a little more vegetable stock or water.
Is this a good recipe for winter?
Yes, it is described as a 'winter warmer' and a perfect remedy for chilly winter days.
How do I season the soup?
Season with salt and pepper to taste just before serving.
Can I use frozen butternut squash?
Yes, frozen diced butternut squash can be used as a time-saving alternative to fresh squash.
What makes the texture 'silky'?
The combination of pureed squash and the addition of whipping cream creates the luxuriously creamy and silky texture.
Can I make this soup in a slow cooker?
Yes, combine all ingredients except the cream in a slow cooker and cook on low for 6-8 hours, then blend and stir in the cream.
How much butter is required?
The recipe uses 50g of butter to sauté the initial aromatics.