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extra creamy butternut squash tomato soup

Course dinner
Cuisine American, Italian
Keyword butternut squash, comfort food, dinner, fall, main dish, soup, tomato soup, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

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

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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)!