This easy to make butternut squash tomato soup is naturally creamy, and sweet. The sweetness of the butternut squash is balanced by the tangy flavor of the tomatoes and the creaminess of the coconut milk. This homemade vegetarian (vegan) soup is warming, healthy, and absolutely delicious!
Simply sauté the onions and squash, then simmer the mixture with the tomatoes and vegetable broth, and finally blend it with the creamy coconut milk
Ingredients
Yields: 6 servings
- 1 tablespoon olive oil
- 1 onion *diced
- 4 cups butternut squash *diced
- 3 cloves garlic *minced
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- 1 (28 ounce) can of whole peeled tomatoes
- 3 cups vegetable broth
- 1 (15 ounce) can of coconut milk
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Step-by-Step Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onions and butternut squash. Sauté for 8 to 10 minutes, until the onions are soft and translucent and the butternut squash begins to soften.
Step 2: Add the garlic, salt, thyme, and smoked paprika. Stir the ingredients for one to two minutes. You’ll know it’s ready for the next step when the garlic releases its aroma and begins to turn slightly golden.
Step 3: Add the whole can of peeled tomatoes and pour in the vegetable broth.
Step 4: Increase the heat to medium high and let the soup boil quickly.
Step 5: Cover the pot and reduce the heat. Let the soup simmer for 10-15 minutes, or until the butternut squash is tender enough to be easily pierced with a fork (If it slips easily, it’s done). Turn off the heat.
Step 6: Use a hand blender to blend the soup directly in the pot until it is completely smooth — Tip: If you don’t have a hand blender and use a regular blender, do it in batches and be careful not to splash the hot soup on you.
Step 7: Pour in the coconut milk and stir it until everything is mixed and looks creamy.
Step 8: Serve the soup hot immediately. Add freshly ground black pepper if desired.
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Why You’ll Love this Recipe
You’ll love this butternut squash tomato soup, it’s incredibly filling yet doesn’t leave you feeling heavy. Coconut milk gives it a rich texture without the need for any dairy, making it a great choice for a creamy vegetarian soup — Truly the perfect comfort food for a busy work evening, and it tastes great with a grilled cheese sandwich or even with some crusty bread for dipping.
Give this recipe a try and let me know how it goes in the comments! I had love to hear your opinion.
Butternut squash tomato soup
Butternut squash tomato soup is a warm and delicious dinner! It is entirely vegetarian, prepared using coconut milk for rich flavor, and cooked in one pot for easy cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cups butternut squash, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- 1 (28 ounce) can of whole peeled tomatoes
- 3 cups vegetable broth
- 1 (15 ounce) can of coconut milk
Instructions
- Heat olive oil in a large pot over medium heat. Add the onions and butternut squash. Sauté for 8 to 10 minutes, until the onions are soft and translucent and the butternut squash begins to soften.
- Add the garlic, thyme, salt, and smoked paprika. Stir the ingredients for 1 to 2 minutes. You’ll know it’s ready for the next step when the garlic releases its aroma and begins to turn slightly golden.
- Add the whole can of peeled tomatoes and pour in the vegetable broth.
- Increase the heat to medium high and let the soup boil quickly.
- Cover the pot and turn the heat down. Let the soup simmer on low for 10 to 15 minutes, or until the butternut squash is soft enough to easily pierce with a fork (If it slides in easily, it’s done). Then turn off the heat.
- Use a hand blender to mix the soup directly in the pot until it's completely smooth (If you don't have a hand blender and use a regular blender, do it in batches and be careful not to splash the hot soup on yourself).
- Pour in the coconut milk and stir it until everything is mixed and looks creamy.
- Serve the soup while it's hot. it is lovely to crack some fresh black pepper on top before eating.
Notes
- Texture – If you prefer a chunkier soup, only blend about half of the mixture before adding the coconut milk
- Storage – Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 184Total Fat 11gSaturated Fat 8gUnsaturated Fat 3gSodium 576mgCarbohydrates 22gFiber 6gSugar 5gProtein 3g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.