I don’t know where y’all live but up here in Michigan it’s 100% fall and the weather is cooling enough and getting chilly. Basically, it’s SOUP SZNNNNNNNNNNNN and this Extra Creamy Butternut Squash Tomato Soup is what I’m loving right now!
I especially love making a big batch of warm yummy soup at the beginning of the week and eating it each day for lunch. Hot soup at lunch time just warms the soul and always makes for a better day.
This Extra Creamy Butternut Squash Tomato Soup is a fun take on a traditional tomato soup because not only are there tomatoes in this (fire-roasted I might add) but we blend in some roasted butternut squash too. It adds so much more flavor and extra creaminess. It’s honestly the perfect combination.
Other than tomatoes and butternut squash, we’ve got some pretty basic soup ingredients like… sweet onions, garlic, olive oil, spices, and coconut milk! I highly recommend using full fat canned coconut milk because it reallllllyyyyy makes the creaminess for this soup. But you do you, as always.
Lastly, I list an optional side of grilled cheese but I really don’t think it’s optional… MAKE THE GRILLED CHEESE TOO. You’ll thank me later!
extra creamy butternut squash tomato soup
Ingredients
- 1 small-medium butternut squash peeled, seeded, and diced
- 2 tbsps olive oil
- 1 tsp garlic powder
- 1/2 tsp ground nutmeg
- healthy pinch salt and black pepper x 2
- 1/4 cup unsalted butter
- 1 large sweet onion diced
- 4-6 garlic cloves minced
- 1 tsp italian seasoning
- 2 (15oz) cans diced fire-roasted tomatoes
- 2 (15oz) cans full fat coconut milk
- freshly minced basil
- optional side: grilled cheeses
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Lay out butternut squashes pieces on the prepared baking sheet. Drizzle with olive oil, garlic powder, ground nutmeg, salt, and pepper. Toss to coat then roast in the oven until soft, about 40-50 minutes.
- After the squash is done, heat butter in a large pot or dutch oven over medium heat. Once butter is melted, add the onions, garlic, italian seasoning, salt, and pepper. Toss to coat then saute until onions are soft, about 7-9 minutes.
- Next, stir in the roasted butternut squash, canned tomatoes, and coconut milk then bring mixture to a simmer. Once simmering, reduce heat to low and cook for about 12-14 minutes, stirring occasionally.
- Puree mixture using an immersion blender or transfer mixture to a high-speed blender then pulse until smooth. Divide between bowls, top with minced basil, and enjoy (preferably with a ooey gooey melty grilled cheese)!
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your soup in action. Byyyyyyyeeee!
xx ab
p.s. more soup recipes here!
Annette M Hauswirth
I made this for a tiny girls night dinner and it was a huge hit! A couple of my friends are sensitive to dairy so I was excited to still get the creaminess from the coconut milk. Thank you!
Adrienne
Ahhhh yasss!! That makes me so happy to hear!! 🙂