A creamy tomato bisque made even creamier with roasted butternut or delicata squash.
Does reading Tomato Squash Bisque peak your interest in this soup? First off, did you know bisque means a creamy soup that is usually shellfish or vegetables. This soup is a delicious combination of vegetables with fresh tomatoes, delicata squash (you can use butternut squash instead), basil, and heavy cream (thus the creaminess).
I started from scratch with my stewed tomatoes and my roasted squash because I had a very quiet, calm Sunday afternoon and the time. If you are not so luckily or just want to make it easier on yourself, please do not hesitate to purchase precut and/or precooked butternut squash and a lovely can of Italian-style stewed tomatoes.
By using already prepared vegetables this Tomato Squash Bisque can be put together quite quickly for a weeknight dinner. Add some fresh bread, a salad and you have a delicious healthy dinner. I love the subtle flavors of the tomato, squash, and basil, I think you will too.
A creamy tomato bisque made with butternut or delicata squash for added flavor.
- 5 to 6 large ripe tomatoes (peeled and chopped)
- 1/4 cup chopped onions
- 1 garlic clove (minced)
- 1 Tbs dried parsley
- 3/4 Tbs dried basil
- 1/2 Tbs oregano
- 1/2 Tbs Italian spices
- Salt and pepper to taste
- 1 medium butternut or delicata squash
- 1 1/2 cups cooked butternut or delicata squash
- 1 TBS butter
- 1/4 cup onion (finely diced)
- 2 cloves garlic (minced)
- 14 oz Italian style stewed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp salt (optional - to taste)
- 1 tsp dried basil (optional - to taste)
- grated or sliced Parmesan cheese
Add all your ingredients in a small crock pot
Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
Tomatoes will be ready to use in the soup at this point
Preheat oven to 350 degrees
Cut your squash in half and scoop out seeds
Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
Bake in oven for 1 1/2 hours or until fork tender
Remove from oven and carefully remove skin with a fork
Let cool before using in bisque
Put 1 1/2 cups cooked squash into a blender, pulse to smooth
Melt butter in a medium saucepan
Saute onion and garlic with butter until tender and translucent
Add onion and garlic in with squash in blender and pulse until smooth
Add 14 oz stewed tomatoes into blender and pulse until smooth
Return everything into the saucepan
Stir in cream, chicken broth, and herbs into saucepan
Stir until warm but do not bring to a boil or your cream might curdle
Serve with garnishes
Enjoy this delicious and creamy tomato and squash soup.
If you love tomato soup you will love this bisque and if you don’t love tomato soup you will love this bisque.